Description
A rich and flavorful Thai-inspired pumpkin curry that combines creamy coconut milk with warm spices and tender pumpkin, perfect for a comforting vegan and gluten-free main course.
Ingredients
Scale
Basic Ingredients
- 1 tablespoon coconut oil or vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 3 cups fresh pumpkin, peeled and cubed (or 1 can pumpkin puree for a smoother version)
- 1 can (13.5 oz) coconut milk
- 1/2 cup vegetable broth or water
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- Salt to taste
- Juice of 1/2 lime
- Fresh cilantro, for garnish
Instructions
- Heat Oil and Sauté Aromatics: In a large pot or deep skillet, heat the oil over medium heat. Add the diced onion and sauté for 3–4 minutes until soft. Stir in garlic and ginger, cooking for another minute to release their fragrance.
- Add Spices and Curry Paste: Stir in the red curry paste, ground turmeric, and ground cumin. Cook the mixture for a couple of minutes until the spices become fragrant and well combined with the aromatics.
- Incorporate Pumpkin and Liquids: Add the pumpkin cubes to the pot and stir to coat them evenly with the spice mixture. Pour in the coconut milk and vegetable broth, then bring everything to a gentle simmer.
- Simmer the Curry: Cover the pot and cook for 15–20 minutes, or until the pumpkin is tender. If using pumpkin puree instead of cubes, simmer uncovered for 10–15 minutes, stirring occasionally to blend flavors and thicken the curry.
- Season and Finish: Stir in the soy sauce or tamari, brown sugar, and lime juice. Taste the curry and adjust salt or seasoning as needed. Remove from heat and garnish with fresh cilantro before serving.
- Serve: Serve hot with a side of steamed rice or warm naan bread for a complete meal.
Notes
- You can substitute butternut squash or sweet potato for the pumpkin for a different twist.
- For extra protein, add rinsed chickpeas or cubed tofu during the simmering step.
- If you prefer a thicker curry, reduce the amount of vegetable broth or simmer uncovered to your desired consistency.
- Adjust the level of red curry paste to control the spiciness according to your preference.
