Pumpkin Curry

A comforting and creamy pumpkin curry infused with Thai spices, perfect for cozy family dinners or meal prepping for the week.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Main Course

Cuisine: Thai, Vegetarian

Calories: 320

Ingredients Method Notes

Ingredients

For the Curry Base

2 tablespoons extra-virgin olive oil Adds a smooth richness to the curry base.
1 cup yellow onion, chopped Provides a sweet, savory foundation.
1 medium red bell pepper, chopped Offers slight crunch and vibrant color.
3 cloves garlic, minced Enhances flavor profile.
1 tablespoon fresh ginger, minced Adds a warm, spicy kick.
2 tablespoons Thai red curry paste Infuses dish with bold flavor.

For the Broth and Vegetables

1 can light coconut milk Creates a creamy texture.
2 cups low-sodium vegetable broth or chicken broth Adds depth and enhances flavor.
4 cups pumpkin, cubed The star ingredient providing sweetness.
2 cups broccoli florets Adds fresh crunch and green color.

For Seasoning and Serving

2 tablespoons fresh lime juice Brightens the dish with a zesty finish.
2 tablespoons low sodium soy sauce Introduces umami.
1 teaspoon fish sauce Boosts flavors or use more soy sauce.
2 cups cooked brown rice Serves as a wholesome base.
1/4 cup fresh cilantro, chopped Adds an aromatic garnish.

Method

Cooking

Heat the olive oil in a Dutch oven over medium heat.
Add the red bell pepper and onion, cooking until the onion is translucent, about 3-4 minutes.
Stir in the minced garlic and ginger, then add the curry paste, cooking for 1 minute until fragrant.
Add the coconut milk and broth, bringing to a simmer and letting it cook for 10 minutes.
Introduce the cubed pumpkin and let it simmer, stirring occasionally, for approximately 10 minutes until tender.
Add the broccoli florets and simmer for an additional 5 minutes until bright green and tender.
Stir in the lime juice, soy sauce, and fish sauce. Serve warm over brown rice and topped with cilantro.

Notes

This curry keeps well in the fridge for several days, making it perfect for meal prep. Store leftovers in airtight containers for up to five days. You can also freeze portions for up to three months.