Thai Red Curry Pumpkin
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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INGREDIENTS
- 3 tablespoon coconut oil grapeseed oil
- 1 large brown onion or 2-3 shallot, sliced into half-moons
- 2 medium garlic cloves, minced
- 1 small red chili or serrano pepper, seeds removed, chopped
- 1 small red bell pepper, sliced medium thin
- 1 small orange or yellow bell pepper, sliced medium thin
- 4 tablespoon Thai red curry paste
- 4 - 4 ½ cups pumpkin of choice, medium dice
- 3 ½ cups spinach leaves
- 1 handful of cilantro, chopped
- 1 can full-fat coconut milk
- 2 cups vegetable or chicken broth
- 1 teaspoon turmeric powder
- 2 teaspoon fish sauce
- 1 teaspoon ground cumin
- 2 medium bay leaves, or kaffir leaves
- 3 slices of fresh ginger
- salt and pepper to taste
- 2 tablespoon lime juice
- A Pinch two coconut or brown sugar, optional
- 1-2 15 oz can chickpeas (garbanzo beans)
INSTRUCTIONS
- In a medium-sized skillet heat vegetable oil over medium heat and 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. Saute until onions soften and follow with garlic.
- Once the garlic is fragrant (1-2 minutes) add the red curry paste and stir for a minute. 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. Mix until combined. 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). You can decide on how smooth or not you want this to be.
- 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.
VIDEO
NOTES
- Make-ahead tips – during pumpkin season, get a bunch of different types of veggie and freeze the raw diced pumpkin in a container to use later. This way you’ll have pumpkin available for many months to come and enjoy a cozy bowl of pumpkin soup or vegetable curry anytime your heart desires.
- For a more authentic Thai-style dish use one or two stalks of lemongrass instead of lime. Add whole stalks into the pot to simmer, about the time when adding the broth. After curry is ready, remove the stalks along with ginger before serving or keep it in the pot for a stronger flavor. Both ginger and lemongrass should not be eaten but are here for added flavor.
- Ginger – for some people, the amount can be too much to handle because ginger has a totally different ”spicy kick”. Start with little or add only about 1 thicker-ish slice of ginger if not sure. I warned you!
- Can I freeze pumpkin curry? You definitely can freeze pumpkin curry and basically any curry that doesn’t have dairy in it. That being said, it doesn’t mean you can’t freeze creamy sauces/soups, just the texture may be slightly grainier than usual after defrosting. The flavor is different as well. Pumpkin curry will freeze well in a freezer-friendly sealable bag or container and when ready to use, thaw the curry in the fridge overnight or at room temperature until completely defrosted. However, in this particular pumpkin curry recipe, make sure to puree the 1 cup mentioned until very smooth otherwise the texture may not end up very good after thawing and will be too grainy as well. Anyway, I always recommend consuming any meals within 1-2 days of preparation.
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NUTRITION
Calories: 396kcal
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