Thai Pumpkin Curry

No ratings yet

This Thai pumpkin curry features tender vegetables in the most incredible pumpkin coconut curry sauce. Completely vegetarian-friendly and amazing piled over hot rice!

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 291kcal

Ingredients

1 tablespoon vegetable oil
1 medium yellow onion, finely diced
1 large red pepper, thinly sliced into 1-in strips
2 medium carrots, peeled and thinly sliced into coins
1 tablespoon grated fresh ginger
3 medium cloves garlic, minced
3 tablespoons red curry paste
1 cup pumpkin puree
1 can (15 oz) coconut milk
1-1/2 cups chopped fresh kale
1 can (15 oz) chickpeas, drained
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
Salt and pepper to taste
Steamed rice and additional cilantro/lime wedges for serving

Instructions

In a large skillet, heat oil over medium-high heat until shimmery. Add onion, red pepper, and carrot to pan and let cook, stirring occasionally until vegetables begin to get tender and slightly browned, about 5 minutes.
Reduce heat to medium and add ginger, garlic, and curry paste. Let cook 2-3 minutes until fragrant and vegetables are evenly coated.
Add pumpkin, coconut milk, kale, and chickpeas. Bring curry to a simmer over medium heat, then reduce heat to medium low and let simmer 15-20 minutes until vegetables are tender.
Stir cilantro and lime juice into curry and season with salt and pepper to taste. Serve curry warm over rice with additional cilantro and lime wedges. Enjoy!

Video

Notes

Storing Instructions

Store curry in refrigerator up to 6 days. Curry may also be frozen up to 2 months.

Nutrition