Thai Red Curry With Pumpkin
– 3 tbsp veg oil – 1 onion – 2 garlic cloves minced – 1red chili pepper – 1 small red bell pepper – 1 small orange or yellow
– 4 tbsp Thai red curry paste – 4 – 4 ½ cups pumpkin of choice medium dice – 3 ½ cups spinach leaves –cilantro – 1 can full-fat coconut milk – 2 cups vegetable or chicken broth
1tsp turmeric – 2 tsp fish sauce – 1 tsp ground cumin – 2 bay leaves – 3 slices fresh ginger – salt and pepper – 2 tbsp lime juice – A Pinch sugar – 1-2 15 oz can chickpeas
Saute bell pepper strips until softened, stir in the chopped hot peppers as well, and saute for a few minutes more. Set aside.
In a heavy bottom pot, over medium heat, add vegetable oil, and once the oil is hot saute onions, spices. Add garlic.
And then Thai red Curry paste Stir to combine.
Follow with pumpkin, making sure to coat it with the onion and spices, season with salt and pepper. Saute for 5-10 minutes after that throw in the earlier sauteed peppers.
Add the ginger, bay leaves, fish sauce, lime juice and pour in the broth, coconut milk. Simmer until the pumpkin becomes soft, adjusting the heat accordingly.
Once softened, take out about 1 cup of pumpkin, puree with an immersion blender and return to the pot (or do this directly in the pot if well experienced).
Finally, add the spinach, cilantro, and chickpeas last, stir to combine and simmer for 2-5 minutes. Taste and add more seasonings if needed.
Remove from heat, cover with a lid and let rest for 10-15 minutes before serving. Serve with rice, noodles and bread.
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