Spicy Pumpkin Curry

local_grocery_store Ingredients

• 1 small Pumpkin, peeled and diced
• 1 can Coconut milk
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 2 tablespoons Red curry paste
• 1 cup Vegetable broth
• 1 tablespoon Lime juice
• 1 tablespoon Brown sugar
• to taste Salt
• for garnish Cilantro, chopped
• for serving Cooked rice

restaurant_menu Method

1. 1.In a large pot, heat some oil over medium heat.
2. 2.Add the chopped onion and cook until softened.
3. 3.Add the minced garlic and grated ginger, and cook for another minute.
4. 4.Stir in the red curry paste and cook for a minute to release the flavors.
5. 5.Add the diced pumpkin and stir to coat it in the curry paste.
6. 6.Pour in the coconut milk and vegetable broth, and bring to a simmer.
7. 7.Cover the pot and let it cook for about 15-20 minutes, or until the pumpkin is tender.
8. 8.Stir in the lime juice and brown sugar. Season with salt to taste.
9. 9.Serve the Spicy Pumpkin Curry over cooked rice and garnish with chopped cilantro.
10. 10.Enjoy this delicious and comforting curry!

lightbulb_outline Tips

• chevron_rightFeel free to adjust the spiciness of the curry by adding more or less red curry paste.
• chevron_rightIf you prefer a creamier curry, you can use full-fat coconut milk instead of light.
• chevron_rightServe the curry with naan bread or roti for a complete meal.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.