Thai Red Pumpkin Curry GoutInternational.com
A simple 30-minute vegetable curry that is loaded with pumpkin, Thai flavors, spinach, chickpea, and peppers. You'll love how fragrant, nutritious and spicy this
Saute bell pepper strips until softened, stir in the chopped hot peppers as well, and saute for a few minutes more. Set aside.
Saute onions, spices. Saute until onions soften and follow with garlic.
Once the garlic is fragrant (1-2 minutes) add the red curry paste and stir for a minute.
Follow with pumpkin, making sure to coat it with the onion and spices, season with salt and pepper.
Saute and add peppers, ginger, bay leaves, fish sauce, lime juice and pour in the broth, coconut milk. Simmer until the pumpkin becomes soft.
Once softened, take out about 1 cup of pumpkin, and process until smooth. Return to the pot
Finally, add the spinach, cilantro, and chickpeas last, stir to combine and simmer for 2-5 minutes. Taste and add more seasonings if needed.
Remove from heat, cover with a lid and let rest for 10-15 minutes before serving.
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