Thai Pumpkin Curry Recipe
Warm up with this Thai Pumpkin Curry recipe, a vegan-friendly dish packed with flavors from red curry, coconut milk, and fresh vegetables. Perfect for fall dinners!
Servings: 4 people
Equipment
- 1 Dutch oven or heavy-bottomed sauté pan
Ingredients
- 3 cups Butternut squash or kabocha squash or pie pumpkin, peeled and cubed (fresh or frozen)
- 2 tablespoon Thai red curry paste
- 14 oz coconut milk
- 1 red bell pepper sliced
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 cup vegetable broth
- 2 tablespoon coconut oil or cooking oil
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon fish sauce optional, omit for vegan
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- Thai basil optional, garnish
- Cilantro optional, garnish
- 2-3 cups Fresh baby spinach optional
- Cooked jasmine rice for serving
- 1 package Firm tofu cubed, optional
Instructions
Prepare The Pumpkin:
- If using fresh pumpkin, peel and cube the pumpkin into bite-sized pieces. Set aside.
- If adding tofu, sauté in some oil until golden brown and set aside.
Sauté the Aromatics:
- Heat coconut oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add garlic and ginger, stirring for another 1-2 minutes until fragrant.
Add Curry Paste:
- Stir in the Thai red curry paste, cooking for about 1 minute to release the flavors.
Simmer the Curry:
- Pour in the coconut milk and vegetable broth, stirring to combine.
- Add the cubed pumpkin and red bell pepper. Bring the mixture to a boil, then reduce to a simmer.
Season and Cook:
- Stir in the soy sauce (or tamari), fish sauce (if using), lime juice, and brown sugar.
- Simmer for 15-20 minutes, or until the pumpkin is tender and the curry has thickened slightly.
- Add spinach and (optional) tofu and cook until just wilted and warmed through.
Serve:
- Taste and adjust seasoning if necessary (more soy sauce, lime juice, or curry paste as desired).
- Serve hot over cooked jasmine rice and garnish with fresh Thai basil or cilantro.
