Pumpkin Curry with Coconut Milk

Pumpkin Curry on Rice is a hearty and flavorful dish that can be made with different types of pumpkin or squash, coconut milk or almond milk, curry powder, and other spices. The pumpkin is cooked until soft and tender, and simmered in a creamy and spicy sauce. The dish can be served over rice, quinoa, or millets, and garnished with cilantro, lime juice, or nuts. Pumpkin Curry on Rice is a vegan and gluten-free dish that is perfect for any season.

No ratings yet

Course: Dinner

Cuisine: Indian

Keyword: curry, pumpkin

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 361kcal

Equipment

Food Processor

Ingredients

1 Tbsp avocado or coconut oil (NOT EVOO)
1 shallot minced
2 Tbsp fresh grated ginger
2 Tbsp minced garlic
3 Tbsp red Thai curry paste
1 red bell pepper thinly sliced
4 cups peeled and cubed pumpkin
15 oz 1 can coconut milk (whole fat has more flavor)
2 Tbsp brown sugar
1/4 - 1/2 tsp salt
1 Tbsp fish sauce (to taste)
chopped cilantro to garnish

Optional proteins:

Instructions

Start your rice in the rice cooker
In a large pot or deep pan, heat oil over medium heat. Add in minced shallot, grated ginger, and minced garlic. Sauté for 2-3 minutes.
Add curry paste and let it "bloom" in the oil and stir well . Cook for 2 minutes, then add in sliced bell pepper and cubed pumpkin. Stir and continue cooking for 2 more minutes.
Add in coconut milk, brown sugar, and salt, and stir. Bring mixture to a simmer. If using a protein, add it in at this point. Cover with a lid and lower heat to medium-low to continue simmering for 20 minutes.
To make the curry thick and creamy, take about half of the coconut milk and cooked pumpkin (leave the protein in the pot if using) a food processor until completely pureed, then add back into the pot.
Add in fish sauce at the last minute, stirring occasionally.
Serve with steamed rice and top with fresh herbs like cilantro.

Nutrition