Pumpkin Curry Recipe

Name: Pumpkin Curry Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Ingredients: 3 tablespoon coconut oil or olive oil; 1 medium sweet onion (sliced or 2-3 shallot sliced into half-moons); 3 garlic cloves (minced); 1 small red chili or serrano pepper (seeds removed, chopped {optional for heat}); 1 small red bell pepper (seeds removed, sliced medium thin); 1 small orange or yellow bell pepper (seeds removed, sliced medium thin); 4 tablespoons Thai red curry paste; 4 4 1/2 cups fresh pumpkin of choice (medium diced (about 3/4 inch to 1 inch cubes) or try squash); 3 1/2 cups spinach leaves; 1 handful of cilantro chopped; 1 - 15 ounce can full-fat coconut milk; 2 cups vegetable broth; 1 teaspoon turmeric powder; 2 teaspoons soy sauce fish sauce {or fish sauce for non-vegan option}; 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; 1- 15 ounce can chickpeas (drained and rinsed); Cilantro for garnish

This Pumpkin Curry Recipe is a nice fall recipe that is both filling and warming. Fresh pumpkin is simmered in rich spices, coconut milk and lime juice and then finished off with fresh spinach and chickpeas. This vegan dish is a huge hit in the colder months!

Prep10 min
Cook30 min
Total55 min
Makes4 servings
Calories275

Ingredients

4 servings

3 tablespoon coconut oil or olive oil
1 medium sweet onion (sliced or 2-3 shallot sliced into half-moons)
3 garlic cloves (minced)
1 small red chili or serrano pepper (seeds removed, chopped {optional for heat})
1 small red bell pepper (seeds removed, sliced medium thin)
1 small orange or yellow bell pepper (seeds removed, sliced medium thin)
4 tablespoons Thai red curry paste
4 4 1/2 cups fresh pumpkin of choice (medium diced (about 3/4 inch to 1 inch cubes) or try squash)
3 1/2 cups spinach leaves
1 handful of cilantro chopped
1 - 15 ounce can full-fat coconut milk
2 cups vegetable broth
1 teaspoon turmeric powder
2 teaspoons soy sauce fish sauce {or fish sauce for non-vegan option}
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
1- 15 ounce can chickpeas (drained and rinsed)
Cilantro for garnish

Method

1
In a medium-sized skillet heat vegetable oil over medium heat and saute bell peppers until softened, stir in the chopped hot peppers as well, and saute for a few minutes more. Set aside.
2
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.
3
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.
4
Saute for 5-10 minutes, then add the sauteed peppers back in. Mix until combined.
5
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. This could take 15-20 minutes to get the pumpkin to be soft.
6
Once softened, take out about 1 cup of pumpkin, puree with an immersion blender and return to the pot (or you can puree in the pot}.
7
Finally, add the spinach, cilantro back in and chickpeas last, stir to combine and simmer for 2-5 minutes.
8
Remove from heat, cover with a lid and let rest preferably for 10-15 minutes before serving. Garnish with cilantro.

Notes

Pumpkin: I used Muscat De Provence (MUSQUEE DE PROVENCE PUMPKIN) pumpkin which has deep dark red flesh and is sweet. It is versatile as I have used it for both creamy dishes, pumpkins, caramel and stews.You can use any cookign pumpkin that you can find. You also could use squash like butternut squash. Coconut Milk: Full-fat coconut milk is preferred but you can use a lighter version. If you use a ligther version the curry may have a slightly thinner consistency and will need to simmer more longer.