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–+ servings

Thai Pumpkin Curry

A rich and creamy Thai pumpkin curry that combines the sweetness of pumpkin with aromatic spices and coconut milk, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, vegetarian
Cuisine: Thai
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups Pumpkin peeled and cubed
  • 1 cup Bell pepper sliced
  • 1 cup Carrot sliced
  • 1 cup Onion chopped
Curry Base
  • 2 tablespoons Red curry paste
  • 1 can Coconut milk full-fat
  • 1 cup Vegetable broth
Seasoning
  • 2 tablespoons Soy sauce or tamari for gluten-free
  • 1 tablespoon Brown sugar or coconut sugar
  • 1 teaspoon Lime juice freshly squeezed
  • 1 teaspoon Salt to taste
Garnish
  • 1 tablespoon Fresh cilantro chopped
  • 1 tablespoon Chili flakes optional

Method
 

Prepare the Vegetables
  1. Chop the pumpkin, bell pepper, carrot, and onion into bite-sized pieces.
  2. Set aside the chopped vegetables.
Cook the Curry
  1. In a large pot, heat a little oil over medium heat and sauté the onion until translucent.
  2. Add the red curry paste and cook for 1-2 minutes until fragrant.
  3. Stir in the pumpkin, bell pepper, and carrot, cooking for another 5 minutes.
  4. Pour in the coconut milk and vegetable broth, bring to a simmer.
  5. Reduce heat and let it simmer for 20 minutes until the pumpkin is tender.
Season and Serve
  1. Stir in the soy sauce, brown sugar, lime juice, and salt. Adjust seasoning to taste.
  2. Serve hot, garnished with fresh cilantro and chili flakes if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 12gFiber: 7gSugar: 8g

Notes

Serve with jasmine rice or quinoa for a complete meal.

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