Pumpkin curry is a wonderful dish that encapsulates all the splendor of autumn. You can make pumpkin curry yourself and it's quick and easy - it's made directly in the pan that will be used for the rest of the recipe to make preparation easier. The sauce is thickened with coconut milk, which gives a good curry the necessary spice. Plus, this dish is of course vegetarian. Chickpeas can be added as an additional source of protein, making this dish a perfect main course for vegetarians. Try it and experience how wonderful a vegetable curry can be.
The original Thai pumpkin curry recipe
Ingredients:
3 tablespoons cooking oil, divided
1 red bell pepper, deseeded and sliced
1 small orange or yellow bell pepper, seeded and sliced
1 red chili pepper (serrano or jalapeno pepper), seeded and chopped
1 onion, sliced
2 cloves of garlic, minced
2 to 4 tablespoons red Thai curry paste
1 teaspoon ground turmeric
1 teaspoon ground cumin
500 g diced pumpkin
kosher salt
Freshly ground black pepper
3 slices fresh ginger
2 Makrut lime leaves (or use bay leaves)
1 tablespoon fish sauce (or use vegetarian fish sauce or soy sauce fora vegan version)
Juice of 1 lime
1 tablespoon brown sugar
500 g vegetable or chicken broth
1 can full-fat coconut milk
1 can chickpeas, drained
100 g leaf spinach
5g chopped coriander
Directions:
- In a medium skillet on the stove, heat 1 tablespoon oil over medium-high heat. Add the peppers and cook, stirring occasionally, until softened, about 5 minutes. Stir in the chili pepper and continue to stir-fry for about 1 minute. Remove from heat.
- In a heavy-based pot, heat remaining tablespoon oil over medium-high heat. When the oil begins to shimmer, add the onions and cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the garlic, curry paste, turmeric and cumin and continue to stir-fry for about 1 minute.
- Add the squash, season with salt and pepper, and continue to cook, stirring, until the squash begins to soften, about 5 minutes longer.
- Combine the reserved pepperswith the ginger, lime leaves, fish sauce, lime juice and sugar (if using). Stir in broth and coconut milk and bring to a simmer. Reduce heat to low and simmer, covered, until squash is tender, about 5 minutes longer.
- Once soft, remove about 1 cup of pumpkin and place in a blender. Process until smooth, then return to pot.
- Add the chickpeas and bring the soup back to a simmer over medium heat. Cook briefly until the chickpeas are heated through, then stir in the spinach and cilantro and cook for a minute or two until the spinach is wilted. Remove from heat.
- Serve hot.
Prepare your own sweet potato pumpkin curry
Ingredients:
1 tablespoon olive oil
1 large yellow onion, finely diced
4 garlic cloves, minced
1 teaspoon ginger, chopped
1.5 Esslöffel Curry powder
1 teaspoon garam masala powder
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1 teaspoon cumin seeds
2 medium carrots, cut into small cubes
1 sweet potato, cut into small cubes
2-3 tomatoes, diced
1 can of pumpkin puree, 400 g
1 can of chickpeas, drained and rinsed, 400 g
1 can of coconut milk, 380 g
200 g water or vegetable broth
1 heaped teaspoon coconut sugar or brown sugar
1 teaspoon salt
2 large handfuls of baby spinach leaves
1 lime or lemon, juiced
Directions:
- In a large pot, heat the olive oil over medium heat. Once hot, add the onions and cook until soft and translucent, 3-4 minutes. Add minced garlic, ginger, spices and cumin and sauté for two more minutes.
- Stir in carrots, sweet potatoes, tomatoes, pumpkin puree, chickpeas, coconut milk, coconut blossom sugar, salt and water or stock and bring to a simmer over medium heat.
- Cook for 20-30 minutes until sweet potatoes and carrots are tender. Turn off the heat and add the spinach and stir until wilted. Add the juice of the lime or lemon.
- Serve with fluffy basmati rice, or if you want something more,with homemade naan. Bon appetit!
Which side dishes go with the dish?
It's so easy to prepare pumpkin curry yourself and now you have to get startedsuitable side dishesthink. pumpkinCurry is an exotic dish, which can be served with various side dishes. Serve with white rice, brown rice, Instant Pot coconut rice or Thai pineapple fried rice and other Thai dishes such as Thai curry puffs, tod mun pla (Thai fish cakes), noodles with peanut sauce, Thai larb and chicken -Satay.
