Spicey Pumpkin Curry
A PROPER Pumpkin Spice thing, is a rich, creamy, and spicey curry.
Ingredients
- 2 tbsp Neutral Oil
- 1 ea Red Onion Large, peeled, chunked to 1/2"
- 3 cups Pumpkin Get it peeled and chunked
- 1 tbsp Ginger, Grated
- 3 tbsp Thai Red Curry Paste
- 15 oz Coconut Milk 1 can
- 1 cup Broth Veggie or chicken
- 2 tsp Honey
- 1 ea Bell Pepper Washed, Cored chunked to 1/2"
- 1 tbsp Garlic Minced
- 2-3 ea Birdseye peppers washed, minced, Optional
Instructions
- In a large wok or pan, heat oil over medium-high
- As oil spiders, Add onion and pepper, saute until the onion starts to take color
- Add the curry paste, and cook for 1-2 minutes, coating the veggies
- Add the garlic, ginger and cook until fragrant, ~ 60 sec
- Add the pumpkin and stir to coat
- Add the coconut milk and broth, stir to mix well
- Bring to a boil, drop the heat to medium-low, cover
- Simmer until the pumpkin is fork-tender, 15-20 minutes
- Taste, Season, and balance flavor.
Notes
This is written as a vegetarian dish, so I have excluded fish sauce. However, this can be added at the last minute to balance flavors.
One can add minced Thai or birdseye peppers with the onions and bell pepper for a spicy taste boost.
I've used a peeled and chunked pumpkin here. It is simpler than peeling and chunking up a pumpkin and probably safer.
One could add protein, such as chicken, to the pumpkin or shrimp in the last 3-5 minutes of simmering.
One can also use a canned pumpkin and or lengthen it with veggie stock or chicken stock to make a pumpkin soup
Nutrition
Calories: 572kcalCarbohydrates: 13gProtein: 17gFat: 54gSaturated Fat: 25gPolyunsaturated Fat: 12gMonounsaturated Fat: 14gTrans Fat: 0.1gSodium: 254mgPotassium: 633mgFiber: 3gSugar: 5gVitamin A: 1913IUVitamin C: 4mgCalcium: 61mgIron: 8mg
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