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Thai Pumpkin Curry

Indulgent Thai Pumpkin Curry That's Totally Customizable

A delightful Thai Pumpkin Curry with chickpeas, combining creamy pumpkin and bold flavors for a quick, healthy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Coconut Oil Substitute with vegetable oil for a lighter option.
  • 1 medium Onion Diced.
  • 3 cloves Garlic Minced.
  • 1 tablespoon Ginger Freshly grated.
For the Vegetables
  • 1 medium Red Bell Pepper Sliced.
  • 1 cup Pumpkin Puree Fresh pumpkin or butternut squash can be used.
For the Liquid Ingredients
  • 1 can (13.5 oz) Coconut Milk Full-fat yields the best texture.
  • 1 cup Vegetable Broth Chicken broth for non-vegan version.
For the Flavor
  • 2 tablespoons Red Curry Paste Adjust to taste for spice preference.
  • 2 tablespoons Soy Sauce/Tamari Tamari for gluten-free option.
  • 1 tablespoon Lime Juice Can substitute with lemon juice.
For Sweetness and Spice
  • 1 tablespoon Brown Sugar/Maple Syrup Honey for non-vegan version.
  • 1 teaspoon Turmeric Powder Omit if unavailable.
  • 1 teaspoon Cayenne Pepper Adjust according to spice preference.
For Protein and Garnish
  • 1 can Chickpeas Drained.
  • Chopped Vegetables Quick-cooking veggies like spinach or broccoli.
  • Cilantro For garnish.
  • 2 cups Cooked Rice Quinoa is a nutritious alternative.
  • to taste Salt and Pepper

Equipment

  • Large Pot

Method
 

Cooking Steps
  1. Heat coconut oil in a large pot over medium heat.
  2. Add diced onion and sauté for 5 to 7 minutes until translucent.
  3. Stir in minced garlic and grated ginger; cook for 1 minute.
  4. Add sliced red bell pepper; cook for 3 to 5 minutes.
  5. Stir in pumpkin puree and cook for 2 minutes.
  6. Pour in coconut milk; stir to integrate.
  7. Mix in red curry paste; adjust according to taste.
  8. Add soy sauce, lime juice, brown sugar, turmeric, and cayenne; mix well.
  9. Pour in vegetable broth; bring to a gentle simmer for 10 to 15 minutes.
  10. Add chopped vegetables and chickpeas; cook for an additional 5 to 10 minutes.
  11. Taste and adjust seasoning if necessary.
  12. Serve over rice, garnished with cilantro.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 60gProtein: 12gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 800mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 3000IUVitamin C: 50mgCalcium: 60mgIron: 3mg

Notes

Customize ingredients and levels of spice to your preference.

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