When it’s autumn, one of my favorite ingredients to experiment with is pumpkin. It is a fascinating veggie and I love to cook with it. My inspiration for this curry is Rainbow Plant Life. This dish is creamy, rich, spicy and works well as a meal of it’s own or as a side dish too.
Pumpkin Thai curry
Cooking time: 1.5 hours
Servings: 6-8 portions
Difficulty: easy (except cutting the pumpkin)
Ingredients
- 1 tablespoon of coconut oil for frying
- 1 onion
- 2 carrots
- 4 garlic cloves
- few cm of ginger to taste
- 2 option chili peppers
- 3-4 tablespoons of red Thai curry paste
- 1 pumpkin
- 1 can of coconut cream
- 1 can of chickpeas
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 teaspoon of vinegar
- optional greens: cilantro or Thai basil
Directions
- Fry the onion in the 1 tablespoon of coconut oil until translucent.
- Add the 2 cubed carrots.
- Slice the 4 garlic cloves and 2 chili peppers and grate the ginger. Add them to the pot too. I have one bag of chilies in my freezer and they work perfectly to have them “fresh” on hand.
- Add the red Thai curry paste. This is also spicy, so if you can’t handle too much spicy food, skip the fresh chili pepper.
- De-glaze with a bit of water if needed and them cover with water until it is a few fingers above the content.
- Carefully cut the pumpkin in two. take out the seeds and peel it off. Cube it into bite sizes.
- Add the coconut cream.
- Put it the pumpkin.
- Add a tablespoon of soy sauce and a tablespoon of sugar.
- Bring to a boil and cook until the pumpkin is the desired softness.
- Now you can partially blend the curry if you want it creamier and thicker, but it is optional.
- Add the chickpeas a a teaspoon of vinegar (ideally rice vinegar).
- Ready to serve next to rice or with your favorite protein.
