Description
A warm and comforting Pumpkin Thai Curry recipe perfect for chilly nights.
Ingredients
Scale
- 1 medium pumpkin, peeled and cubed
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon vegetable oil
- 2 cups vegetable broth
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- 1 tablespoon soy sauce
- 1 cup kale, chopped
- 1 tablespoon lime juice
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add garlic and ginger, sauté until fragrant.
- Stir in red curry paste and cook for another minute.
- Add pumpkin cubes and vegetable broth, bring to a boil.
- Reduce heat and simmer until pumpkin is tender.
- Stir in coconut milk, soy sauce, and kale.
- Simmer for an additional 5 minutes.
- Remove from heat and stir in lime juice before serving.
Notes
- For a spicier curry, add more red curry paste.
- Serve with cooked rice or quinoa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3 grams
- Sodium: 500 milligrams
- Fat: 25 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 6 grams
- Protein: 6 grams
- Cholesterol: 0 milligrams
Keywords: Pumpkin Thai Curry