Description
This Thai Pumpkin Curry is a creamy, flavorful, and easy-to-make dish perfect for a cozy dinner. Combining fragrant coconut milk, aromatic spices, and hearty pumpkin puree, this curry delivers a delicious balance of sweetness, spice, and tang. Packed with vegetables and chickpeas for protein, it’s both nutritious and satisfying, ideal served over steamed rice for a wholesome meal.
Ingredients
Scale
Base Ingredients
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, sliced
Main Curry Ingredients
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (13.5 ounce) can coconut milk, full-fat
- 2 tablespoons red curry paste (adjust to taste)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon lime juice
- 1 teaspoon brown sugar (or maple syrup)
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 cup vegetable broth
Vegetables & Protein
- 1 cup chopped vegetables (such as broccoli florets, green beans, or spinach)
- 1 (15 ounce) can chickpeas, rinsed and drained (or other protein source like tofu)
Garnishes & Serving
- Fresh cilantro, chopped, for garnish
- Cooked rice, for serving
- Salt and pepper to taste
Instructions
- Sauté the Aromatics: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes, stirring frequently to avoid burning.
- Add Garlic and Ginger: Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant, stirring constantly to blend the flavors.
- Incorporate the Bell Pepper: Add the sliced red bell pepper and cook for 3-5 minutes until slightly softened, helping to build the base flavors.
- Add the Pumpkin Puree: Stir in the pumpkin puree, mixing thoroughly with the vegetables and allowing it to cook for a couple of minutes to meld the flavors.
- Introduce the Coconut Milk: Pour in the full-fat coconut milk and stir well to combine, creating a rich and creamy base.
- Incorporate the Curry Paste: Add the red curry paste and stir to fully dissolve it into the curry, adjusting the amount to your preference for spice intensity.
- Season the Curry: Add soy sauce or tamari, lime juice, brown sugar or maple syrup, turmeric powder, and optional cayenne pepper. Stir to blend all seasoning components and taste to adjust as needed.
- Add Vegetable Broth: Pour in the vegetable broth and bring the curry to a gentle simmer. Let it simmer for 10-15 minutes to let the flavors deepen.
- Incorporate the Vegetables and Protein: Add chopped vegetables like broccoli, green beans, or spinach, along with chickpeas or tofu. Stir well to combine everything evenly.
- Cook Until Vegetables are Tender: Continue simmering for another 5-10 minutes until the vegetables are tender but still crisp, maintaining their texture and color.
- Taste and Adjust: Give the curry a final taste, adjusting salt, pepper, or additional seasoning to suit your preference before serving.
- Serve Hot: Serve the Thai pumpkin curry hot over freshly cooked rice for a complete meal.
- Garnish: Sprinkle with chopped fresh cilantro to add a fresh, vibrant finish.
Notes
- Use full-fat coconut milk for the creamiest texture and richest flavor.
- Adjust the amount of red curry paste and cayenne pepper according to your preferred spice level.
- You can substitute chickpeas with tofu or another plant-based protein for variety.
- Vegetables like broccoli, green beans, or spinach are great choices but feel free to use whatever vegetables you have on hand.
- This curry can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Serve with steamed jasmine or basmati rice for an authentic experience.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
