Eating Comida

Recipes. Reviews. Recommendations.

Recipe: Pumpkin Curry

Who doesn’t like to cozy up to a warm bowl of curry on a crisp day? With fall just around the corner, we are sharing our take on pumpkin curry. This recipe is super easy to make and is jam packed with a variety of vegetables.

Ingredients:

  • 2 tablespoons coconut oil (can substitute olive oil)
  • 1 medium yellow onion (finely chopped)
  • 5 garlic cloves (minced)
  • 4-5 cups acorn or kabocha squash (seeds and middle gunk removed and chopped into bite sized squares)
  • 2 chicken breasts (chopped into bite sized squares)
  • 1 red bell pepper (sliced thinly long ways)
  • 3 tablespoons red curry paste (with more to taste)
  • 2 teaspoons ground ginger
  • 2 teaspoons coriander
  • 1 teaspoon turmeric
  • 1 teaspoon red cayenne pepper (with more to taste)
  • 1 teaspoon salt (with more to taste)
  • ½ teaspoon pepper (with more to taste)
  • 2 13.5 oz. cans of coconut milk
  • 2-3 cups broccoli florets
  • Handful of Thai basil
  • ½ lime

Directions:

  1. In a large pot, add oil and sauté onion and garlic for 2-3 minutes on medium heat.
  2. Then add squash (we leave our skin on the squash – it adds extra fiber and helps keep it from falling apart), chicken, and red bell pepper and stir. 
  3. Then add curry paste, ground ginger, coriander, turmeric, cayenne pepper, salt, pepper and sauté for roughly 3-4 minutes on medium heat. 
  4. Add 20 oz of coconut milk (roughly 1 can and 1/3 – we set aside the rest of the coconut milk for making coconut rice or adding to the curry in case the spice level needs to be brought down), and stir and simmer for 6-8 minutes.
  5. Taste broth to see if you need to up or lower the spice level (at this point, we typically add another tablespoon of red curry paste and additional cayenne and salt to up our flavor and spice.). If you find the spice level is too much, go ahead and add the remainder of your coconut milk. 
  6. Then add broccoli and simmer for another 4-5 minutes. 
  7. Turn off heat and add a handful of Thai basil leafs and juice from ½ lime and stir and let cool.
  8. Recommend serving over coconut rice or eating alone!

Spanish translation coming soon!