Thai Pumpkin Curry (Yellow)

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Thai Pumpkin Curry (Yellow)
Course Main Dish
Cuisine Thai
Servings
Ingredients
  • 1 1/2 Tbsp coconut oil
  • 1 medium shallot minced
  • 2 Tbsp minced fresh ginger
  • 2 Tbsp minced garlic
  • 1 red chili seeds removed
  • 1 large red capsicum thinly sliced lengthwise
  • 3 Tbsp yellow Thai curry paste or red
  • 3 1/2 cups peeled and cubed kent or butternut pumpkin
  • 2 400 ml cans coconut milk
  • 2 Tbsp palm or brown sugar
  • 1 tsp ground turmeric
  • 1 pinch healthysea salt
  • 1 Tbsp soy sauce
  • 1 cup chopped broccoli
  • 2 Tbsp lime juice
  • 2/3 cup roasted cashews unsalted are best
to serve
  • Thai basil or coriander
  • lime wedges to squeeze over curry
Course Main Dish
Cuisine Thai
Servings
Ingredients
  • 1 1/2 Tbsp coconut oil
  • 1 medium shallot minced
  • 2 Tbsp minced fresh ginger
  • 2 Tbsp minced garlic
  • 1 red chili seeds removed
  • 1 large red capsicum thinly sliced lengthwise
  • 3 Tbsp yellow Thai curry paste or red
  • 3 1/2 cups peeled and cubed kent or butternut pumpkin
  • 2 400 ml cans coconut milk
  • 2 Tbsp palm or brown sugar
  • 1 tsp ground turmeric
  • 1 pinch healthysea salt
  • 1 Tbsp soy sauce
  • 1 cup chopped broccoli
  • 2 Tbsp lime juice
  • 2/3 cup roasted cashews unsalted are best
to serve
  • Thai basil or coriander
  • lime wedges to squeeze over curry
Instructions
  1. Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
  2. Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin and stir. Cook for 2 minutes more.
  3. Add coconut milk, maple syrup or coconut sugar, turmeric, sea salt, and coconut aminos and stir. Bring to a simmer over medium heat.
  4. Once simmering, slightly reduce heat to low and cover. You want a simmer, not a boil, which should be around low to medium-low heat.
  5. Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with curry flavor.
  6. At this time, also taste and adjust the flavor of the sauce/broth as needed. I added more maple syrup for sweetness, sea salt for saltiness, and a bit more curry paste for a more intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful.
  7. Once the broth is well seasoned and the pumpkin is tender, add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 minutes more over low to medium-low heat.
  8. Optional: Scoop out half of the broth/sauce and half of the pumpkin (try to exclude the broccoli) and blend until creamy and smooth in a blender for a thicker, creamier curry. Return to pot and warm for a few minutes before serving.
  9. Serve as is or over rice, quinoa, or cauliflower rice. Then squeeze over fresh lime juice and sprinkle with Thai basil and coriander (if using).
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This entry was posted in Pumpkin.

Written by mattsadmin