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Thai Pumpkin Curry Recipe

Cozy Up with This Easy Thai Pumpkin Curry Recipe

Experience a delicious journey with this Thai Pumpkin Curry recipe, perfect for busy weeknights and packed with wholesome ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Coconut Oil Substitute with olive oil if preferred
  • 1 medium Onion Can use yellow, white, or shallots
  • 3 cloves Garlic Minced
  • 1 tablespoon Ginger Root Grated, or ground ginger in a pinch
For the Main Ingredients
  • 1 medium Carrot Diced, or substitute with sweet potato
  • 2 tablespoons Thai Curry Paste Choose red, yellow, or green
  • 1 cup Unsweetened Pumpkin Puree
  • 1 can Crushed Tomatoes Can substitute with fresh tomatoes
  • 1 can Chickpeas Drained
  • 1 cup Brown Lentils
  • 1 can Coconut Milk Set aside 1 tablespoon for garnish
  • 2 cups Vegetable Broth Can replace with water
  • to taste teaspoon Salt
  • 2 cups Kale Substitute with spinach or Swiss chard

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat the oil in a large pot over medium-high heat until shimmering, about 1-2 minutes. Gather diced onion, garlic, and ginger.
  2. Add the diced carrot, onion, minced garlic, and grated ginger. Sauté for 5-7 minutes until softened and translucent.
  3. Stir in the Thai curry paste and cook for 1-2 minutes to bloom the spices.
  4. Pour in the pumpkin puree, crushed tomatoes, chickpeas, brown lentils, vegetable broth, and coconut milk. Mix well.
  5. Bring the mixture to a gentle simmer uncovered for about 20 minutes, stirring occasionally.
  6. After 20 minutes, taste and adjust salt. If thick, add a splash of vegetable broth or water.
  7. Serve the curry warm, garnished with coconut milk and fresh herbs.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 7000IUVitamin C: 40mgCalcium: 80mgIron: 3mg

Notes

This dish is perfect served over rice or quinoa, and make sure to store leftovers properly in the fridge or freezer for later enjoyment.

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