Easy Thai Pumpkin Curry With Coconut Milk
This Thai Pumpkin Curry is a delightful blend of sweet and spicy flavors, perfect for a cozy meal. Serve it over rice with naan bread and a sprinkle of cashews for a complete and satisfying meal.
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Servings: 4 servings
Ingredients
- 1 pound pumpkin or butternut squash, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon black cumin seeds
- 1 red onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red chili, thinly sliced
- 1 tablespoon peanut butter
- 1 tablespoon red curry paste
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground cardamom
- ¼ cup vegetable broth or water
- 1 can, 13.5 oz full-fat coconut milk
- 1 large tomato, chopped
- Salt and pepper, to taste
Instructions
- Brown the Pumpkin: In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat. Add the pumpkin cubes and season with salt and pepper. Cook for 10-12 minutes, stirring occasionally, until the pumpkin is browned and slightly caramelized. Remove the pumpkin from the pot and set aside.
- Prepare Aromatics: In the same pot, add the cumin seeds and cook until fragrant, about 1 minute.
- Cook Onions and Spices: Add the sliced red onion to the pot and cook until soft and translucent, about 5 minutes. Add the minced garlic, grated ginger, and sliced red chili. Stir in the red curry paste and cook for another 5 minutes, stirring frequently to prevent burning.
- Add Spices and Liquids: Stir in the turmeric, ground coriander, garam masala, and ground cardamom. Cook for about 1 minute until fragrant. Add the peanut butter, chopped tomato, and vegetable broth (if needed to adjust consistency). Mix well.
- Simmer with Coconut Milk: Pour in the coconut milk and return the browned pumpkin to the pot. Stir gently to combine and bring the mixture to a gentle simmer. Cook for about 5 minutes, allowing the flavors to meld together.
- Serve: Serve the curry hot over rice. Accompany with naan bread and sprinkle with cashews if desired.
Notes
- Pumpkin Substitute: If pumpkin is unavailable, butternut squash is a great alternative that provides a similar texture and sweetness.
- Spice Level: Adjust the amount of red chili and curry paste to your desired spice level. For an extra zing, add a splash of lime juice.
- Consistency: If the curry is too thick, add a bit more vegetable broth or water to reach your preferred consistency.
- Storage: This curry stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a bit of water if needed to loosen the sauce.
- Optional Garnishes: Fresh cilantro, lime wedges, or a sprinkle of toasted sesame seeds can add extra flavor and texture.
Nutrition
Calories: 123kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 23mg | Potassium: 213mg | Fiber: 2g | Sugar: 4g | Vitamin A: 962IU | Vitamin C: 24mg | Calcium: 29mg | Iron: 1mg
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