Pumpkin Curry

Name: Pumpkin Curry
Prep time: 15 min
Cook time: 30 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 tablespoon extra-virgin olive oil; 1 medium yellow onion (chopped); 1 red bell pepper; 4 cloves garlic (minced (about 4 teaspoons)); 2 tablespoons minced fresh ginger; 5 tablespoons Thai red curry paste (I used Thai Kitchen brand); 2 14 -ounce cans light coconut milk; 1 cup low-sodium vegetable broth or chicken broth; 4 cups 3/4-inch cubed sugar/pie pumpkin or butternut squash (about 1 (4 to 5-pound pumpkin* or 1 medium butternut squash)); 1 small head broccoli; 2 tablespoons fresh lime juice (from about 1 lime); 1 tablespoon low sodium soy sauce; 1 tablespoon fish sauce (or more low-sodium soy sauce); Cooked brown rice for serving; Chopped fresh cilantro (for serving)

With bold Thai flavors, tender pumpkin, and lots of veggies, this pumpkin curry is a satisfying dinner you’ll want to eat all winter long!

⏱️ 40 min 🔪 Prep: 15 min 🔥 Cook: 30 min 📊 Medium 👁️ 1 views

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Foto: Well Plated

Ingredients

4 servings

1 tablespoon extra-virgin olive oil
1 medium yellow onion (chopped)
1 red bell pepper
4 cloves garlic (minced (about 4 teaspoons))
2 tablespoons minced fresh ginger
5 tablespoons Thai red curry paste (I used Thai Kitchen brand)
2 14 -ounce cans light coconut milk
1 cup low-sodium vegetable broth or chicken broth
4 cups 3/4-inch cubed sugar/pie pumpkin or butternut squash (about 1 (4 to 5-pound pumpkin* or 1 medium butternut squash))
1 small head broccoli
2 tablespoons fresh lime juice (from about 1 lime)
1 tablespoon low sodium soy sauce
1 tablespoon fish sauce (or more low-sodium soy sauce)
Cooked brown rice for serving
Chopped fresh cilantro (for serving)

Steps

Heat a Dutch oven or similar large saucepan over medium heat. Once hot, add the oil, red pepper, and onion. Cook, stirring often, until the onion is turning translucent, 3 to 4 minutes.
Stir in the garlic and ginger. Then, stir in the curry paste. Cook for 1 minute, stirring constantly. The pot should be very fragrant.
Add the coconut milk and broth. Stir until smoothly incorporated. Bring to a steady simmer. Let simmer to reduce for 10 minutes (if you haven't cubed your pumpkin/squash yet, this is a great time to do it).
Add the cubed pumpkin to the soup and let simmer, stirring every now and then to make sure it cooks evenly and doesn't stick to the bottom), until the pumpkin is tender (be sure to taste a few pieces), about 10 minutes.
While the squash simmers, cut the broccoli into florets.
Add the broccoli to the curry, stirring to combine (some of the pumpkin cubes may start breaking down a little, which is fine and delicious). Simmer 5 additional minutes, until the broccoli is bright green and tender.
Stir in the lime juice, soy sauce, and fish sauce. Serve warm with rice and a sprinkle of cilantro, plus additional soy sauce as desired.