Thai Red Pumpkin Curry

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A simple 30-minute vegetable curry that is loaded with pumpkin, Thai flavors, spinach, chickpea, and peppers. You'll love how fragrant, nutritious and spicy this Thai Red Curry Pumpkin is!

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Saute bell pepper strips until softened, stir in the chopped hot peppers as well, and saute for a few minutes more. Set aside.

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Saute onions, spices. Saute until onions soften and follow with garlic.

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Once the garlic is fragrant (1-2 minutes) add the red curry paste and stir for a minute.

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Follow with pumpkin, making sure to coat it with the onion and spices, season with salt and pepper.

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Saute and add peppers, ginger, bay leaves, fish sauce, lime juice and pour in the broth, coconut milk. Simmer until the pumpkin becomes soft.

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Once softened, take out about 1 cup of pumpkin, and process until smooth. Return to the pot

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Finally, add the spinach, cilantro, and chickpeas last, stir to combine and simmer for 2-5 minutes. Taste and add more seasonings if needed.

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Remove from heat, cover with a lid and let rest for 10-15 minutes before serving.

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For The Full Recipe Click Here

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