Description
This Thai Pumpkin Curry with coconut milk is a delightful blend of sweet, spicy, and savory flavors, making it the perfect cozy meal. With its rich and creamy texture from the coconut milk and the warm spices from curry paste, turmeric, and garam masala, this dish is a comforting bowl of goodness. Serve it over rice with naan bread and a sprinkle of cashews for a complete and satisfying meal.
Ingredients
1 pound pumpkin or butternut squash, cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon black cumin seeds
1 red onion, thinly sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red chili, thinly sliced
1 tablespoon peanut butter
1 tablespoon red curry paste
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cardamom
¼ cup vegetable broth or water
1 can (13.5 oz) full-fat coconut milk
1 large tomato, chopped
Salt and pepper, to taste
Instructions
- Brown the Pumpkin: In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat. Add the pumpkin cubes and season with salt and pepper. Cook for 10-12 minutes, stirring occasionally, until the pumpkin is browned and slightly caramelized. Remove the pumpkin from the pot and set it aside.
- Prepare Aromatics: In the same pot, add the black cumin seeds and cook until fragrant, about 1 minute. Add the sliced red onion and cook until soft and translucent, about 5 minutes. Add the minced garlic, grated ginger, and sliced red chili. Stir in the red curry paste and cook for another 5 minutes, stirring frequently to avoid burning.
- Add Spices and Liquids: Stir in the turmeric, ground coriander, garam masala, and ground cardamom. Cook for about 1 minute, allowing the spices to release their flavors. Add the peanut butter, chopped tomato, and vegetable broth (if needed to adjust consistency). Mix well to combine.
- Simmer with Coconut Milk: Pour in the coconut milk and return the browned pumpkin to the pot. Stir gently to combine and bring the mixture to a gentle simmer. Cook for about 5 minutes, allowing the flavors to meld together and the pumpkin to become tender.
- Serve: Serve the curry hot over rice, accompanied by naan bread. Garnish with cashews if desired for extra crunch.
Notes
- Pumpkin Substitute: If pumpkin is unavailable, butternut squash makes a great alternative with similar texture and sweetness.
- Spice Level: Adjust the amount of red chili and curry paste depending on how spicy you like your curry. For extra zing, add a splash of lime juice.
- Consistency: If the curry is too thick, add a bit more vegetable broth or water to reach your preferred consistency.
- Protein Additions: Add tofu or chickpeas for a more protein-packed dish.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
