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: 14.
Ingredients
- 500 gram Pumpkin
- 400 ml Coconut milk
- 1 medium Onion
- 3 clove Garlic cloves
- 1 inch Ginger
- 2 tablespoon Red curry paste
- 250 ml Vegetable broth
- 1 medium Bell pepper
- 1 cup Broccoli florets
- 1 cup Spinach
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoon Lime juice
- 2 tablespoon Fresh cilantro
Instructions
- Heat oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until fragrant.
- Stir in red curry paste and cook for another minute.
- Add pumpkin, bell pepper, and broccoli. Cook for 5 minutes.
- Pour in coconut milk and vegetable broth. Bring to a simmer and let it cook for 20 minutes.
- Stir in spinach, salt, and black pepper. Cook for an additional 5 minutes.
- Remove from heat and stir in lime juice.
- Serve hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 35g12%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.