Pumpkin Curry Recipe

This Pumpkin Curry Recipe is a nice fall recipe that is both  filling and warming. Fresh pumpkin is simmered in rich spices, coconut  milk and lime juice and then finished off with fresh spinach and chickpeas. 


Oil | Onion | Garlic Cloves Red Chili Or Serrano Peppers Bell Peppers | Fresh Pumpkin Thai Red Chili Paste | Spinach Coconut Milk | Lime Juice | Broth Spices | Bay Leaves | Ginger Cilantro

In a medium-sized skillet heat the olive oil over medium heat and sauté bell peppers until softened, stir in the chopped hot peppers as well, and sauté for a few minutes more. Set aside.


In a dutch oven over medium heat add olive oil. Once the oil is hot sauté onions, spices. Sauté until onions soften and follow with garlic.


Once the garlic is fragrant add the red curry paste and stir for a minute. Follow with pumpkin, making sure to coat it with the onion and spices, season with salt and pepper.


Sauté for 5-10 minutes, then add the sauteed peppers. Mix until combined. Add the ginger, bay leaves, fish sauce, lime juice and pour in the broth, coconut milk.


Simmer until the pumpkin becomes soft. Once softened, take out about 1 cup of pumpkin, puree with an immersion blender and return to the pot.


Finally, add the spinach, cilantro, and chickpeas last, stir to combine and simmer for 2-5 minutes.  Taste and add more seasonings if needed.


Remove from heat, cover with a lid and let rest preferably for 10-15 minutes before serving. Serve with rice and garnish with cilantro.

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