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Thai Pumpkin Curry Recipe

Delicious Thai Pumpkin Curry Recipe You’ll Crave Again!

This Thai Pumpkin Curry Recipe is a comforting, creamy dish that's quick to make and packed with nutrition.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons Coconut Oil Substitute with olive oil if desired.
  • 1 Carrot Can replace with sweet potato.
  • 1 Onion Substitute with shallots if preferred.
  • 3 cloves Garlic Minced; use garlic powder if fresh is unavailable.
  • 1 tablespoon Ginger Root Grated; or use ground ginger.
  • 3 tablespoons Thai Curry Paste Choose based on heat preference.
  • 1 can Unsweetened Pumpkin Puree Use a whole can to minimize waste.
  • 1 can Crushed Tomatoes Can substitute with fresh diced tomatoes.
  • 1 can Chickpeas Drained; canned or precooked are ideal.
  • 1 cup Brown Lentils Green lentils can be substituted.
  • 1 can Coconut Milk Reserve some for garnish.
  • 2 cups Vegetable Broth Can substitute with water.
  • to taste Salt Enhances flavors.
  • 1 cup Kale Can use spinach or Swiss chard instead.

Equipment

  • Heavy-bottomed pot

Method
 

Cooking Steps
  1. Heat 2 tablespoons of coconut oil in a heavy-bottomed pot over medium-high heat.
  2. Add 1 diced carrot, 1 chopped onion, 3 minced garlic cloves, and 1 tablespoon of freshly grated ginger; sauté for about 5 minutes.
  3. Stir in 3 tablespoons of Thai curry paste and cook for an additional minute.
  4. Add 1 can of unsweetened pumpkin puree, 1 can of crushed tomatoes, 1 can of drained chickpeas, and 1 cup of brown lentils.
  5. Pour in 1 can of coconut milk, followed by 2 cups of vegetable broth and a pinch of salt; mix well.
  6. Cover loosely and bring to a gentle simmer for approximately 20 minutes.
  7. Check consistency and adjust with more broth or water as needed.
  8. Garnish with reserved coconut milk and fresh herbs before serving.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 500mgPotassium: 700mgFiber: 12gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 60mgIron: 3mg

Notes

This curry is vegan, gluten-free, and perfect for meal prep. It stores well in the fridge for up to 5 days and freezes for 30 days.

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