Pumpkin Curry
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Pumpkin Curry
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With bold Thai flavors, tender pumpkin, and lots of veggies, this pumpkin curry is a satisfying dinner you’ll want to eat all winter long!
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion chopped
- 1 red bell pepper
- 4 cloves garlic minced (about 4 teaspoons)
- 2 tablespoons minced fresh ginger
- 5 tablespoons Thai red curry paste I used Thai Kitchen brand
- 2 14-ounce cans light coconut milk
- 1 cup low-sodium vegetable broth or chicken broth
- 4 cups 3/4-inch cubed sugar/pie pumpkin or butternut squash about 1 (4 to 5-pound pumpkin* or 1 medium butternut squash)
- 1 small head broccoli
- 2 tablespoons fresh lime juice from about 1 lime
- 1 tablespoon low sodium soy sauce
- 1 tablespoon fish sauce or more low-sodium soy sauce
- Cooked brown rice for serving
- chopped fresh cilantro for serving
Instructions
- Heat a Dutch oven or similar large saucepan over medium heat. Once hot, add the oil, red pepper, and onion. Cook, stirring often, until the onion is turning translucent, 3 to 4 minutes.
- Stir in the garlic and ginger. Then, stir in the curry paste. Cook for 1 minute, stirring constantly. The pot should be very fragrant.
- Add the coconut milk and broth. Stir until smoothly incorporated. Bring to a steady simmer. Let simmer to reduce for 10 minutes (if you haven't cubed your pumpkin/squash yet, this is a great time to do it).
- Add the cubed pumpkin to the soup and let simmer, stirring every now and then to make sure it cooks evenly and doesn't stick to the bottom), until the pumpkin is tender (be sure to taste a few pieces), about 10 minutes.
- While the squash simmers, cut the broccoli into florets.
- Add the broccoli to the curry, stirring to combine (some of the pumpkin cubes may start breaking down a little, which is fine and delicious). Simmer 5 additional minutes, until the broccoli is bright green and tender.
- Stir in the lime juice, soy sauce, and fish sauce. Serve warm with rice and a sprinkle of cilantro, plus additional soy sauce as desired.
Notes
- TO CUBE A PUMPKIN: Using a sharp knife, carefully cut out the pumpkin stem, just as you would a carving pumpkin. Scoop out the seeds (discard or make Roasted Pumpkin Seeds). Slice the pumpkin in half lengthwise, then peel it with a vegetable peeler. Slice into quarters, then strips, and cube.
- OPTIONAL: For an easy protein boost, stir 1 (15-ounce) can of rinsed and drained chickpeas into the curry with the broccoli and bell pepper.
- TO STORE: Keep leftover pumpkin curry in an airtight container in the refrigerator for 3 to 4 days
- TO REHEAT: Warm in a pan over medium heat or reheat the curry in the microwave.
- TO FREEZE: I don’t recommend freezing curries made with coconut milk.
Nutrition Information
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Serving
1 (of 4)
Calories
306kcal
(15%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Potassium
768mg
(22%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
14176IU
(284%)
Vitamin C
114mg
(127%)
Calcium
100mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 1 (of 4) | |
| Calories | 306kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Potassium | 768mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 14176IU | 284% |
| Vitamin C | 114mg | 127% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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