"I’d like to introduce you to my pal Catherine from @plantbasedrd and her fabulous Red Pumpkin Curry. Here’s what she has to say about it:
“Whenever I can get my hands on some kabocha squash, I take advantage. 🍛Literally my favorite squash, slight sweetness to it and has a lovely creamy bite to it when cooked. It went really well in this curry. And cooked up really fast. Paired with brown rice and some avocado. 🥑”
Recipe via @plantbasedonabudget"
Red Pumpkin Curry
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- Recipe Card
Prep time 20mins
Cook time 35mins
Recipe Card
ingredients
- 2 teaspoons oil
- 1 carrot, sliced
- 1 small onion, diced
- 1 inch ginger, peeled and minced
- 4 cloves garlic, minced
- 3 tablespoons Thai red curry paste
- 2 cups Kabocha squash or sweet potato, peeled and cubed
- 1/3 cup red lentils
- 1 15 ounce can chickpeas, rinsed and drained
- 1 cup full fat coconut milk
- 2 cups vegetable broth
- 1 tablespoon soy sauce or coconut aminos
- 1 tablespoon cane sugar or maple syrup
- 1 cup broccoli florets
- Lime wedges, for serving
Method
Step 1
In a large pot over medium heat, add the oil and sauté carrots and onions until onions are translucent. Add in minced garlic and ginger and sauté until fragrant.
Step 2
Add red curry paste and stir for about 2 minutes to bloom the spices (if the paste starts sticking add a splash of vegetable broth to loosen). Once fragrant, add squash and red lentils and stir to coat.
Step 3
Add the chickpeas and stir for to coat. Add sugar, soy sauce, coconut milk and vegetable broth to the pan. Stir and bring to a boil. Reduce heat to a low simmer. Cover with lid and cook for 20 minutes.
Step 4
Add broccoli florets and cover with a lid to steam for 4-5 minutes or until broccoli is bright green and tender. Squeeze some lime juice over top, stir and serve as desired.