This Pumpkin Red Curry is naturally vegan, gluten free, and incredibly easy to make in one pot. Full of the amazing flavors of fall, but perfect all year.
Where are my pumpkin friends? I have to admit my love with pumpkin is different:
I’m definitely always on team savory when it comes to all these holiday things. And this Pumpkin Red Curry is no exception.
This time you know it is hearty, creamy, the best thing that you can make with pumpkin, savory, easy in one pot, rich, packed with bold flavors.
Also filling, warming, comforting, healthy, just feel good food, excellent in and out for your taste buds.
How to prepare pumpkin
Before we’re going into it, please make sure you have a large knife and enough bowls for the flesh and the seeds.
Of course you can buy prepared pumpkin cubes at most supermarkets, so there isn’t any need for the work. But otherwise let’s do this together.
If you have a whole pumpkin start this way:
Trim off the top and bottom. Next after cutting the top and bottom, cut the pumpkin in half.
By now you have two halves. Grab a big spoon to scrape out all the seeds and flesh.
Cut off the skin on the edges until your pumpkin is peeled.
From there, cut pumpkin in your desired shape. For this Pumpkin Red Curry, we need cubes of about half an inch size.
You might have some leftovers from the pumpkin preparation. Do you need some inspiration what to with pumpkin?
My recommendations are to make a pumpkin puree, or breads, cakes. And the seeds are delicious when roasted!
There are a lot of amazing ideas you can do.
How to make Pumpkin Red Curry
First, heat a large pot and add a bit of oil or vegetable broth. Wait until oil or broth is hot, then add onions, garlic, and optional bell pepper.
Fry everything for about 3 minutes. Season generously with salt and pepper.
Now it’s time to add pumpkin cubes, curry paste, and coconut milk. Cook for around 20 minutes.
Last and finally, if you plan to use the optional spinach and chickpeas, add them now. Cook for 4 minutes longer on low heat.
Serve on plates or in bowls.
It’s delicious plain or served with rice or quinoa.
I could imagine it’s also really delicious to put on your holiday table along with these Garlic Butter Scalloped Potatoes.
Amazing for your holidays, lunches, dinners, meal preparation, work lunches, and more.
I made this recently for some friends and it was a big hit. Everyone loved this.
The Pumpkin Red Curry is definitely a keeper, which is not only delicious on the holidays.
I would say it’s a winning combo the whole year and in all seasons.
If you’re looking for a twist, I can imagine it’s also really delicious with sweet potatoes or butternut squash instead of pumpkin.
Excited for more holiday recipes?
- 20 oz coconut milk
- 2 cups pumpkin, cubed
- 5 cloves garlic, minced
- 4 Tbs red curry paste
- 1 cup onions, chopped
- salt and pepper to taste.
Optional add ons:
- 1 cup chickpeas, cooked
- 1 cup bell pepper
- 2 handful spinach
- First, heat a large pot and add a bit of oil or vegetable broth. Wait until oil or broth is hot, then add onions, garlic, and optional bell pepper.
- Fry everything for about 3 minutes. Season generously with salt and pepper.
- Now it’s time to add pumpkin cubes, curry paste, and coconut milk. Cook for around 20 minutes.
- Last and finally, if you plan to use the optional spinach and chickpeas, add them now. Cook for 4 minutes longer on low heat. Serve on plates or in bowls.
Nutrition Information:Yield: 4 Serving Size: 2.5 cups
Amount Per Serving: Calories: 378Total Fat: 37gSaturated Fat: 35gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 26mgCarbohydrates: 20gFiber: 5gSugar: 8gProtein: 5g