Original Post: https://www.evolvingtable.com/pumpkin-curry/
Easy Pumpkin Curry
Pumpkin season isn't just for pies and muffins. This creamy Pumpkin Curry simmers fresh pie pumpkin in Thai red curry, coconut milk, and a little warm garam masala, then I blend half and leave the rest chunky for a velvety sauce with tender bites. One pot, under an hour, and vegetarian (easy to make vegan, too).
Servings: 6 servings
Ingredients
- 1 ½ pounds pie pumpkin or butternut squash cut into ½-inch cubes
- 2 tablespoons oil avocado or olive, divided
- 1 red bell pepper thinly sliced
- 1 jalapeño thinly sliced, optional
- 1 small white onion diced
- 4 cloves garlic finely minced
- 1 tablespoon ginger paste or finely minced fresh
- 3 tablespoons red curry paste mild (check the label for a vegan brand)
- 2 (13.5-ounce) cans coconut milk 1 can full-fat, 1 can lite
- 1 tablespoon soy sauce or tamari use tamari for gluten-free
- 1 tablespoon packed brown sugar
- 1 teaspoon garam masala
- 1 teaspoon salt to taste
- ½ teaspoon black pepper to taste
- 2 tablespoons lime juice freshly squeezed
For Serving:
- Cilantro finely chopped
- ½ cup cashews roasted and salted, finely chopped
- Basmati rice cooked
Instructions
- Prep the Pumpkin: Peel the pumpkin or butternut squash with a vegetable peeler, scoop out the seeds, and cut it into ½- to 1-inch cubes. You should end up with about 4 cups. Slice the bell pepper and jalapeño, dice the onion, and mince the garlic.1 ½ pounds pie pumpkin or butternut squash
- Sauté the Vegetables: Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add the bell pepper and jalapeño (if using) and sauté for 3-4 minutes, then remove them to a plate and set aside. Add the remaining tablespoon of oil and the onion and sauté for 2-3 minutes.2 tablespoons oil, 1 red bell pepper, 1 jalapeño, 1 small white onion
- Add the Seasonings and Pumpkin: Stir in the garlic, ginger, red curry paste, garam masala, salt, and black pepper and cook for 1-2 minutes, stirring occasionally. Add the cubed pumpkin, stir to coat it in the seasonings, and cook for 4-5 minutes.4 cloves garlic, 1 tablespoon ginger paste, 3 tablespoons red curry paste, 1 teaspoon garam masala, 1 teaspoon salt, ½ teaspoon black pepper
- Simmer: Pour in the coconut milk, soy sauce (or tamari), and brown sugar. Bring to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, until the pumpkin is fork-tender.2 (13.5-ounce) cans coconut milk, 1 tablespoon soy sauce or tamari, 1 tablespoon packed brown sugar
- Blend Half and Serve: Use a slotted spoon to remove about 2 cups of the pumpkin cubes and set them aside. Blend what's left in the pot with an immersion blender until smooth (or carefully transfer it to a high-speed blender). Stir the reserved pumpkin cubes, sautéed peppers, and lime juice back into the pot. Serve over basmati rice topped with chopped cashews and cilantro.2 tablespoons lime juice, Cilantro, ½ cup cashews, Basmati rice
Video
Notes
- Make it vegan: Many red curry pastes include shrimp paste, so check the label and choose a vegan brand.
- Gluten-free: Use tamari in place of soy sauce.
- Nutrition: Information is calculated with 1 can full-fat and 1 can lite coconut milk. No cashews or rice is included.
- Prep-Ahead: You can chop the veggies and leave them in a bag in the fridge for up to 2 days.
- Storage: Let the curry cool to room temperature, then keep it in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezing: Freeze cooled leftovers in an airtight container for up to 3 to 4 months. The pumpkin chunks soften a bit and the coconut milk can separate slightly after thawing, but a good stir while reheating brings it back together.
- Reheating: Reheat on the stovetop (recommended) or in the microwave. If frozen, thaw in the refrigerator first.
Nutrition
Calories: 315kcal | Carbohydrates: 20g | Protein: 3g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 531mg | Potassium: 509mg | Fiber: 3g | Sugar: 6g | Vitamin A: 9826IU | Vitamin C: 46mg | Calcium: 72mg | Iron: 3mg
