Thai Pumpkin Chickpea Coconut Curry
User Reviews
5
Thai Pumpkin Chickpea Coconut Curry
Description
Thai Pumpkin Chickpea Coconut Curry features medium diced sugar pumpkin simmered with chickpeas, bell peppers, and aromatic spices including ginger, coriander, and cumin. The dish is gently cooked in coconut milk combined with Thai red curry paste and broth, producing a creamy, slightly spicy curry. The pumpkin pieces become tender yet hold shape, offering a pleasing contrast to the soft chickpeas and fresh spinach stirred in at the end. Adding a splash of lime juice and soy sauce brightens the curry and balances the sweetness of the pumpkin. This curry is typically garnished with fresh cilantro and optionally nuts, adding texture and fresh herbal notes.
The curry’s layers of flavor come from sautéing onion, bell peppers, and fresh garlic with spices before simmering the pumpkin and liquids together. The cooking process allows the pumpkin to absorb the rich curry flavors while releasing its natural sweetness into the sauce. It has a creamy consistency from the coconut milk, accented by the heat of the curry paste and the warmth of cumin and coriander.
This curry serves well as a main dish alongside rice or noodles, offering a comforting vegetarian meal option. The addition of spinach at the end provides bright green freshness without overpowering the mild pumpkin and chickpeas. Garnish of cilantro and nuts adds a final textural element and herbaceous finish.
Curry paste intensity and pumpkin size affect cooking time and spice level; adjust according to taste. If a smoother texture is desired, part of the softened pumpkin and vegetables can be blended before adding chickpeas and spinach. Substitutions such as sweet potato or squash can be used if pumpkin is unavailable.
Ingredients
- 2 to 3 tablespoons coconut oil olive or vegetable oil may be substituted
- 1 onion diced small, medium/large sweet Vidalia or yellow onion
- 1 bell pepper seeded and diced into thin strips, small red
- 1 yellow bell pepper seeded and diced into thin strips, small, or orange bell pepper
- 1 red chile pepper jalapeno, or serrano chile, seeded and diced finely with seeds removed; optional, small
- 3 to 4 cloves garlic finely minced or pressed
- 2 to 3 teaspoons ground ginger finely chopped, or 1 tablespoon fresh ginger
- 2 teaspoons ground coriander
- 1 to 2 teaspoons cumin ground
- 1 sugar pumpkin peeled, seeded, and diced into 1/2-inch cubes (about 4 to 4 1/2 cups total, diced* See Notes, medium
- 2 to 6 tablespoons Thai red curry paste to taste **
- 2 cups broth vegetable or chicken or water (I used water, low-sodium
- coconut milk full-fat will deliver a richer/thicker result, lite is ok, one 14-ounce can
- 2 bay leaves optional, or kaffir lime leaves
- chickpeas drained and rinsed (I used no-salt added, one 15-ounce can
- spinach heaping handful, fresh leaves, about 3 cups
- 1 tablespoon lime juice
- 1 tablespoon soy sauce optional and to taste, or fish sauce
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- 1 tablespoon brown sugar optional and to taste
- ¼ cup cilantro finely chopped for garnishing (basil may be substituted, fresh
- nuts cashews, peanuts, etc., optional for garnishing
Instructions
- To a large high-sided skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften and turn a bit translucent, about 3 to 4 minutes; stir intermittently.
- Add the bell peppers, optional chile, and continue sautéing for about 7 minutes, or until the vegetables are tender; stir intermittently.
- Add the garlic, ginger, coriander, cumin, and cook for about 1 minute, or until fragrant; stir almost constantly.
- Add the pumpkin, and stir to coat it with the spices.
- Add the Thai red curry paste, broth, coconut milk, bay or lime leaves, turn the heat to medium-low, and bring to a gentle simmer for about 15 minutes, or until the pumpkin is tender and cooked through. Tip - Make sure to keep your pumpkin chunks in the 1/2-inch size range or it will take much longer for them to cook through.
- Optionally and if you prefer a smoother curry, remove about 1 cup of the softened pumpkin, peppers, and onion mixture (make sure not to grab a bay or lime leaf), add it to a blender, puree, and add the puree back into the curry. Alternatively, you can do this with a handheld immersion blender in the skillet if desired. I don't tend to puree at all because I like the texture, but do as you prefer.
- Remove the bay or lime leaves from the skillet if you added them.
- Add the chickpeas, spinach, lime juice, optional soy or fish sauce, salt and pepper, stir to incorporate, and allow the spinach leaves to wilt, about 1 to 2 minutes.
- Taste the curry and optionally add the brown sugar (recommended because it helps balance the acidity and adds overall depth of flavor). If desired, add additional curry paste, salt, pepper, etc. to taste.
- Add the cilantro, stir to combine, optional nuts, and serve with rice, naan bread, etc.
- Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. The flavors marry over time in the fridge and I find the the curry tastes better after a day or two in the fridge; reheat gently before serving.
Notes
- Use sugar or pie pumpkins for the best texture; carving pumpkins are not suitable due to stringy flesh.
- Sweet potato or squash can substitute for pumpkin if needed.
- Curry paste varies in heat; start with less and increase to taste.
- Keep pumpkin cubes about 1/2 inch for proper cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 431kcal | 22% |
| Carbohydrates | 43g | 14% |
| Protein | 14g | 28% |
| Fat | 26g | 40% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 5g | 29% |
| Sodium | 1188mg | 50% |
| Fiber | 10g | 40% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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