14
May
Thai Pumpkin Curry (Yellow)
Thai Pumpkin Curry (Yellow)
Ingredients
- 1 1/2 Tbsp coconut oil
- 1 medium shallot minced
- 2 Tbsp minced fresh ginger
- 2 Tbsp minced garlic
- 1 red chili seeds removed
- 1 large red capsicum thinly sliced lengthwise
- 3 Tbsp yellow Thai curry paste or red
- 3 1/2 cups peeled and cubed kent or butternut pumpkin
- 2 400 ml cans coconut milk
- 2 Tbsp palm or brown sugar
- 1 tsp ground turmeric
- 1 pinch healthysea salt
- 1 Tbsp soy sauce
- 1 cup chopped broccoli
- 2 Tbsp lime juice
- 2/3 cup roasted cashews unsalted are best
to serve
- Thai basil or coriander
- lime wedges to squeeze over curry
Instructions
- Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
- Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin and stir. Cook for 2 minutes more.
- Add coconut milk, maple syrup or coconut sugar, turmeric, sea salt, and coconut aminos and stir. Bring to a simmer over medium heat.
- Once simmering, slightly reduce heat to low and cover. You want a simmer, not a boil, which should be around low to medium-low heat.
- Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with curry flavor.
- At this time, also taste and adjust the flavor of the sauce/broth as needed. I added more maple syrup for sweetness, sea salt for saltiness, and a bit more curry paste for a more intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful.
- Once the broth is well seasoned and the pumpkin is tender, add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 minutes more over low to medium-low heat.
- Optional: Scoop out half of the broth/sauce and half of the pumpkin (try to exclude the broccoli) and blend until creamy and smooth in a blender for a thicker, creamier curry. Return to pot and warm for a few minutes before serving.
- Serve as is or over rice, quinoa, or cauliflower rice. Then squeeze over fresh lime juice and sprinkle with Thai basil and coriander (if using).
Tried this recipe?Let us know how it was!