Pumpkin Coconut Curry

Pumpkin Coconut Curry is a popular dish in both Indian and Thai cuisines, showcasing the versatility of pumpkin in savory dishes.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Pumpkin Coconut Curry

Cooking Method: Saute, Simmer Cuisine: Indian, Thai Courses: Lunch, Main Course, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1400

Best Season: Fall

Ingredients

Servings

• 2 cup Pumpkin
• 1 can Coconut milk
• 1 medium Onion
• 2 clove Garlic cloves
• 1 teaspoon Ginger
• 2 tablespoon Red curry paste
• 1 cup Vegetable broth
• 1 tablespoon Fish sauce
• 1 tablespoon Brown sugar
• 1 tablespoon Lime juice
• 1 teaspoon Salt
• 2 tablespoon Fresh cilantro

Instructions

1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until fragrant.
2. Add red curry paste and cook for another minute.
3. Add pumpkin and cook for a few minutes until slightly softened.
4. Pour in coconut milk and vegetable broth. Stir well.
5. Bring to a simmer and let cook for about 20 minutes, or until the pumpkin is tender.
6. Stir in fish sauce, brown sugar, lime juice, and salt.
7. Remove from heat and let rest for 5 minutes.
8. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 45g15%

Sugars 10g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.