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Pumpkin Curry
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Pumpkin Curry

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!

Prep Time
15 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 -6 servings
Calories: 306 kcal
Course: Dinner
Cuisine: Asian, Thai

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion chopped, medium
  • 1 red bell pepper
  • 4 cloves garlic minced (about 4 teaspoons)
  • 2 tablespoons ginger fresh, minced
  • 5 tablespoons Thai red curry paste I used Thai Kitchen brand
  • 2 light coconut milk 14-ounce cans
  • 1 cup vegetable broth low sodium or chicken broth
  • 4 cups sugar pumpkin about 1 (4 to 5-pound pumpkin* or 1 medium butternut squash, 3/4-inch cubed or butternut squash
  • 1 broccoli small head
  • 2 tablespoons lime juice from about 1 lime, fresh
  • 1 tablespoon soy sauce low sodium
  • 1 tablespoon fish sauce or more low-sodium soy sauce
  • brown rice cooked, for serving
  • cilantro for serving, chopped, fresh

Instructions

    Cup of Yum
  1. 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.
  2. Stir in the garlic and ginger. Then, stir in the curry paste. Cook for 1 minute, stirring constantly. The pot should be very fragrant.
  3. 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).
  4. 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.
  5. While the squash simmers, cut the broccoli into florets.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 4 -6 servings

Amount Per Serving

Calories 306

% 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.