Introduction
Delight your taste buds with a comforting and flavorful Thai Pumpkin Curry Recipe. This dish combines the earthy sweetness of pumpkin with aromatic Thai spices for a satisfying and nourishing meal that can be enjoyed any time of the year.
Why Make This Recipe
This Thai Pumpkin Curry Recipe is perfect for those looking to add more plant-based meals to their diet. It’s packed with nutritious ingredients like pumpkin, chickpeas, lentils, and kale, making it a wholesome and satisfying option for lunch or dinner.
How to Make Thai Pumpkin Curry
Ingredients:
- 2 tablespoons Coconut Oil (or preferred oil)
- 1 large Carrot (diced)
- 1/2 large Onion (diced)
- 3 cloves Garlic (minced)
- 1 inch Ginger Root (peeled and finely grated)
- 2 tablespoons Canned Curry Paste (red, yellow, or green)
- 1 (15-ounce can) Unsweetened Pumpkin Puree
- 1 (15-ounce can) Crushed Tomatoes (or 1.5 cups fresh tomatoes)
- 1 1/2 cups Cooked Chickpeas (or 1 (15-ounce) can (drained))
- 1 cup Uncooked Brown Lentils
- 1 (13.5-ounce can) Coconut Milk (reserve 1 tablespoon for garnish)
- 1 1/2 cups Vegetable Broth (or any cooking liquid)
- 1/2 teaspoon Sea Salt
- 4 cups Kale (loosely chopped)
Directions:
- In a large pot, heat coconut oil over medium heat. Add carrot, onion, garlic, and ginger. Cook until softened.
- Stir in curry paste and cook for another minute.
- Add pumpkin puree, crushed tomatoes, chickpeas, lentils, coconut milk, vegetable broth, and salt. Stir well to combine.
- Simmer for about 25-30 minutes until lentils are cooked through.
- Stir in kale and cook until wilted.
- Serve warm garnished with Thai basil or cilantro and a drizzle of the reserved coconut milk.
How to Serve Thai Pumpkin Curry
Enjoy this flavorful curry over steamed rice, quinoa, or with a side of naan bread. Feel free to customize the toppings with fresh herbs, lime wedges, or a sprinkle of toasted coconut flakes.
How to Store Thai Pumpkin Curry
To store, cool completely and refrigerate in an airtight container for up to 5 days or freeze for up to 30 days. Thaw in the refrigerator overnight before reheating.
Tips to Make Thai Pumpkin Curry
- Customize the spice level by adjusting the amount of curry paste used.
- For a creamier texture, blend a portion of the curry before adding the kale.
- Feel free to add additional veggies like bell peppers, zucchini, or sweet potatoes for extra nutrients.
Variation
For a protein boost, add tofu cubes or cooked chicken to the curry. You can also swap out the kale for spinach or Swiss chard for variation in greenery.
FAQs
- Can I use store-bought curry paste for this recipe?
- Yes, store-bought curry paste works great and saves time on preparing individual spices.
- Is it necessary to use brown lentils, or can I use a different type?
- Brown lentils hold their shape well in the curry, but you can substitute with red lentils for a quicker cooking time.
- Can I use canned pumpkin instead of pumpkin puree?
- Canned pumpkin works as a substitute for pumpkin puree in this recipe, just ensure it is unsweetened and plain.
