This Thai Pumpkin Curry is deliciously creamy and super tasty! Full of healthy veggies and FLAVOR, the whole family will love it!
Course Dinner
Cuisine American
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4People
Calories 315kcal
Author FoodFaithFitness
Ingredients
1TbspCoconut oil
1CupCarrot,sliced
1/2CupOnion,diced
1Red pepper,Thinly sliced or roughly chopped
4tspRed curry paste
1TbspFresh garlic,minced
2tspBrown or coconut sugar
2tspFresh ginger,minced
1 1/2tspSalt
1CanFull fat coconut milk(14.5 oz)
2/3CupCanned pumpkin puree
1tspFish sauce
2CupsFresh Pumpkin (or butternut squash)peeled and cut into 1/2 inch cubes
2CupsBroccoli,cut into small florets
2TbspFresh lime juice
2TbspWater(optional for slighter thinner curry)
1/2Cup Cilantro,roughly chopped
Instructions
Heat the coconut oil in a large pot on medium high heat. Once melted, add in the carrots, onion and red pepper and cook until they begin to soften, about 5 minutes.
Add in the paste, garlic, sugar, salt and ginger and cook until fragrant, about 2 mins.
Add in the coconut milk, pumpkin and fish sauce and stir. Then, stir in the cubed pumpkin and broccoli.
Bring just to simmer on medium heat. Once simmer, reduce the heat to low, cover the pot and simmer until the pumpkin is tender, about 15-20 minutes.
Remove from the heat and stir in the lime juice, water (if using) and cilantro.