by THEYUMMYBOWL
A 30-minute Thai pumpkin curry packed with spinach, chickpeas, and peppers—fragrant, nutritious, and spicy!
Heat oil in a skillet over medium heat. Sauté bell peppers until soft, add hot peppers, and cook a few more minutes. Set aside.
In a pot, heat oil over medium heat. Sauté onions and spices until soft, then add garlic. Cook until fragrant, about 1-2 minutes.
Stir in red curry paste, then add pumpkin, salt, and pepper. Sauté for 5-10 minutes, then mix in the sautéed peppers.
Add ginger, bay leaves, fish sauce, lime juice, broth, and coconut milk. Simmer until pumpkin softens.
Puree 1 cup of pumpkin and return to the pot. Stir in spinach, cilantro, and chickpeas. Simmer 2-5 minutes, adjust seasoning if needed.
Remove from heat, cover, and let rest for 10-15 minutes before serving.