Ingredients
- 1 tablespoon coconut oil
- 1 cup carrot sliced
- 1/2 cup onion diced
- 1 red pepper thinly sliced or roughly chopped
- 4 teaspoons red curry paste
- 1 tablespoon fresh garlic minced
- 2 teaspoons brown sugar or coconut sugar
- 2 teaspoons fresh ginger minced
- 1 1/2 teaspoons salt
- 1 can full-fat coconut milk (14.5 ounces)
- 2/3 cup canned pumpkin purée
- 1 teaspoon fish sauce
- 2 cups fresh pumpkin (or squash) peeled and cut into 1/2-inch cubes
- 2 cups broccoli cut into small florets
- 2 tablespoons fresh lime juice
- 2 tablespoons water (optional for slighter thinner curry)
- 1/2 cup 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 the paste, garlic, sugar, salt, and ginger and cook until fragrant, about 2 minutes.
- Stir in the coconut milk, pumpkin purée and fish sauce. Then, stir in the cubed pumpkin and broccoli.
- Bring to simmer, cover the pot and cook until the pumpkin is tender, about 15-20 minutes.
- Remove from the heat and stir in the lime juice, water (if using), and cilantro.
