This curry is AMAZING! Unfortunately, peeling and cubing the pumpkin ain’t easy. I’ll save this for weekends or holidays, but OMG, it’s so good.
- 1 1/2 Tbsp coconut oil
- 1 shallot, minced
- 2 Tbsp minced garlic
- 1 small red chili or Serrano pepper, stem and seeds removed, thinly sliced (or 1/4 tsp red pepper flakes)
- 1 red bell pepper, thinly sliced lengthwise
- 3 Tbsp yellow or red Thai curry paste
- 3 1/2 cups peeled and cubed pumpkin
- 2 (14 oz) cans full fat coconut milk
- 2 Tbsp maple syrup
- 1 tsp ground turmeric
- 1/4 tsp salt
- 1 Tbsp gluten-free soy sauce (Tamari)
- 2 cups chopped broccoli
- 2 Tbsp lemon juice
- 1 cup roasted cashews
- Brown rice or quinoa for serving
- Heat the coconut oil over medium heat. Add the shallot, ginger, garlic, and chili pepper, sautéing for 2-3 minutes.
- Stir in the bell pepper and curry paste and cook for about 2 minutes.
- Stir in the pumpkin cubes and cook for 2 more minutes.
- Add the coconut milk, maple syrup, turmeric, salt, and soy sauce, and stir.
- Bring to a simmer over medium heat, then reduce heat to low and cover.
- Simmer for 10 – 15 minutes, stirring occasionally, to soften the pumpkin flavor and infuse it with curry flavor.
- Once the pumpkin is tender, add the broccoli, lemon juice, and cashews, and cover. Simmer for 3 – 4 more minutes.
- Serve over rice or quinoa. (Optional: garnish with fresh lemon wedges, basil, or cilantro.)
Adapted from: The Minimalist Baker