Original Post: https://www.evolvingtable.com/pumpkin-curry/
Pumpkin Curry Recipe
This Pumpkin Curry is a different and super delicious twist on a classic Thai Curry. Bonus--it's secretly so easy to make with the perfect balance of sweet and spicy flavor. Sub in butternut squash instead of pumpkin in this versatile and simple one-pot-meal all Fall long.
Servings: 6 servings
Ingredients
- 1 pound 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
- 30 ounces (13.5-ounce) can full-fat coconut milk one can full-fat, one can lite
- 1 tablespoon soy sauce or Tamari regular sodium
- 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
- Cut Pumpkin into Cubes: Peel the pumpkin or butternut squash using a potato peeler or knife, remove the seeds, and then cut into ½-1 inch cubes. You should end up with roughly 4 cups.1 pound pie pumpkin or butternut squash
- Saute Vegetables: Add 1 tablespoon of oil and the sliced bell pepper and jalapeno (if using) to a large pot or Dutch oven and sauté for 3-4 minutes. Remove the peppers from the skillet and set aside on a plate. Add the additional tablespoon of oil and the onion. Saute for 2-3 minutes.2 tablespoons oil, 1 red bell pepper, 1 jalapeño, 1 small white onion
- Add Seasonings and Pumpkin: Add the garlic, ginger, curry paste, garam masala, salt, and black pepper. Continue cooking over medium heat, stirring occasionally, for another 1-2 minutes. Add the cubed pumpkin, stir to coat 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
- Boil and Simmer: Pour in the milk, soy sauce, and sugar. Bring everything to a boil and then reduce heat to medium-low. Simmer for 15-20 minutes, or until the pumpkin is tender.30 ounces (13.5-ounce) can full-fat coconut milk, 1 tablespoon soy sauce or Tamari, 1 tablespoon packed brown sugar
- Blend Half and Serve: Remove 2 cups of pumpkin cubes using a slotted spoon and blend what is left in the pot using an immersion blender. (Alternatively, you can transfer what remains into a high-speed blender and puree until smooth.) Add the cubes and peppers back into the pot with the lime juice. Serve the curry over basmati rice and sprinkle with chopped cashews and cilantro.2 tablespoons lime juice, Cilantro, ½ cup cashews, Basmati rice
Video
Notes
- 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: You can freeze your leftover curry for up to 3-4 months. Again, be sure it's at room temperature, and then place it in an airtight container in the refrigerator for at least 4 hours before transferring to the freezer.
- Reheating: If refrigerated, you can reheat the curry on the stovetop (this is the recommended method). You can use the microwave to quickly reheat it. If frozen, let it thaw in the refrigerator and then reheat on the stove or in the microwave.
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
