Thai Pumpkin Curry
A creamy Thai-inspired pumpkin curry combining tender pumpkin, colorful peppers, chickpeas, spinach, coconut milk, aromatic spices, and red curry paste. A small portion of the pumpkin is blended and returned to the pot, giving the curry a smooth, velvety body while preserving plenty of hearty vegetable pieces.
Pin it to remember it!
Print Recipe
Ingredients
For the sautéed peppers
- 1 small orange or yellow sweet pepper seeded and cut into slices
- 1 tablespoon cooking oil
- 1 red serrano or jalapeño pepper seeds removed and finely chopped
- 1 red bell pepper deseeded and sliced
For the curry
- 1 tablespoon palm sugar or brown sugar
- 4 1/2 cups pumpkin cut into cubes
- 2 garlic cloves finely minced
- 1 teaspoon ground cumin
- 1 can 14 ounces full-fat coconut milk
- 3 thin slices fresh ginger
- 2 to 4 tablespoons Thai red curry paste
- 2 tablespoons cooking oil
- 1 tablespoon fish sauce or a vegetarian/soy-based alternative
- Juice from 1 lime
- 2 makrut lime leaves or bay leaves
- 1 teaspoon ground turmeric
- 2 cups vegetable or chicken broth
- 1 onion thinly sliced
- Kosher salt as needed
- Freshly ground black pepper as needed
For finishing
- 3 1/2 cups fresh spinach leaves
- 1/4 cup freshly chopped cilantro
- 1 can 15 ounces chickpeas, drained
Instructions
- Heat 1 tablespoon of the cooking oil in a medium skillet over medium-high heat.
- Add the sliced red bell pepper and orange or yellow bell pepper. Cook for approximately 5 minutes, stirring from time to time, until the peppers begin to soften.
- Add the chopped serrano or jalapeño and continue cooking for 1 additional minute.
- Take the skillet off the heat and reserve the sautéed peppers and chile for later.
- Warm the remaining 2 tablespoons of cooking oil in a heavy-bottomed pot or Dutch oven over medium heat.
- Once the oil begins to shimmer, add the sliced onion. Cook for about 5 minutes, stirring occasionally, until softened.
- Add the minced garlic, 2 to 4 tablespoons Thai red curry paste, turmeric, and cumin. Stir continuously for approximately 1 minute so the aromatics and spices become fragrant.
- Place the diced pumpkin into the curry base and season with kosher salt and freshly ground black pepper according to taste.
- Stir thoroughly and cook for roughly 5 minutes to allow the pumpkin to start softening.
- Return the reserved bell peppers and chile to the pot. Add the ginger slices, makrut lime leaves or bay leaves, fish sauce or vegetarian alternative, fresh lime juice, and palm or brown sugar.
- Pour in the broth and coconut milk, stirring to combine. Bring the curry to a gentle simmer.
- Reduce the heat and leave the pot uncovered. Simmer for approximately 5 minutes, or until the pumpkin has become tender.
- Taste the curry and adjust the seasoning as necessary with additional salt or lime juice.
- Transfer approximately 1 cup of the cooked pumpkin along with some of the surrounding broth to a blender.
- Blend until completely smooth, then pour the puréed mixture back into the pot. Stir well to incorporate it into the curry while leaving the remaining pumpkin pieces intact.
- Stir the drained chickpeas into the pot and return the curry to a gentle simmer over medium heat. Cook briefly, just until the chickpeas are thoroughly warmed.
- Add the spinach and chopped cilantro. Continue cooking for 1 to 2 minutes, until the spinach has just wilted.
- Remove the curry from the heat and serve while hot.
Notes
For a fresher finish, add an extra squeeze of lime juice immediately before serving or garnish each portion with a few fresh cilantro leaves.