Creamy One-Pot Pumpkin Curry
Lately, I have been craving a lot of curries, there is nothing quite as satisfying as a curry in the Fall. My partner and I have been crushing over this Pumpkin Curry in particular that uses pumpkin and coconut cream as a base. The pumpkin adds a creamy sweetness to the curry, which makes it absolutely irresistible. Once you add all of those wonderfully aromatic Thai spices, let’s just say you’ll fall in love with this Pumpkin Curry just like I did.
Everyone knows that it’s pumpkin season, and during this time of the year, I like to take advantage of the season to try new recipes. Every year, I buy a can of pumpkin purée to try a new recipe, and every year, I end up inadvertently having to throw out half the can because the recipes usually only calls for half or less of the can and never get around to using the rest. This year, I made it my mission to finish the can before it starts to grow. In my efforts, I’ve spent the whole week in happy pumpkin land. I’ve been eating everything you can possibly make with pumpkin, and boy, I have to tell you that I have found so many amazing recipes such as Pumpkin Spice & Oat Loaf and Pumpkin Spice Donuts but this one, in particular, is the bomb! Honestly, I never thought about making a curry with pumpkin purée before, but now I have tried it, I think I’m going to be making all of my curries with pumpkin.
Curries are so great because you can make it with any leftover vegetable in the fridge. Got some broccoli that is starting to go bad? This curry is perfect I made this one with pumpkin chunks, cauliflower and red peppers in it but if you don’t have any pumpkin, replace it with whatever you have on hand. I hope you fall in love with it like I have.
Creamy One-Pot Pumpkin Curry
Ingredients
- 2 Tbsp olive oil
- 1 tsp garlic, pressedÂÂÂ
- 1 tsp ginger, grated
- 1 cup pumpkin, cubed
- 1 cup carrots, sliced
- ½ head cauliflower, cut into florets
- 1 cup red peppers
- 3 cups fresh spinach, chopped (or 1 cup frozen)
- 1 cup pumpkin puree
- 2 Tbsp Thai Kitchen Red curry paste
- 1 Tbsp crushed chili peppers
- 1 can (398ml or 14 oz) full fat coconut milk
- 1 cup 1 cup of cashews
- Coriander, chopped
- Salt & pepper
Instructions
- Heat a large skillet to medium-low. Add olive oil, garlic and ginger and fry for 1-2 minutes stirring constantly.ÂÂÂ
- Then, add your pumpkin, carrots, cauliflower floret, red peppers and fry for 5 minutes or until florets start to tenderize.ÂÂÂ
- Throw in your spinach, pumpkin puree, coconut milk, curry paste, cashews and chili flakes. Simmer for 15 minutes till vegetables are tender. If it looks too thick add a little water until you have the desired consistency. Season with salt and pepper.
- Serve over rice and garnish with extra chili flakes and coriander.ÂÂÂ
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