Flavorful Thai red pumpkin curry, that all cooks in one pot for easy cleanup. Naturally gluten-free, vegan, soy-free, vegetarian so that all can enjoy.
Ingredients
- 2 tsp olive oil or other oil
- 1 large shallot diced
- 1 and 1/2 inch fresh ginger peeled and minced or grated
- 3 cloves garlic minced or grated
- 1 chili pepper finely chopped (I used a cayenne chili)
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp ground turmeric
- 3 tbsp Thai red curry paste
- 1 and 1/2 cups full-fat canned coconut milk (1 standard can)
- 1 and 1/2 cups pumpkin puree (canned or fresh be sure not to use pumpkin pie filling)
- 1 and 1/2 cups cooked chickpeas rinsed and drained (1 standard can)
- 2 crowns broccoli cut into small florets (about 8 oz)
- 1 and 1/2 tbsp fresh lime juice
- salt to taste (or use soy sauce if not soy-free)
Instructions
Heat the olive oil in a pot over medium heat. Add the shallot with a pinch of salt, and stir frequently until starting to brown, 3-5 minutes. Add the ginger, garlic, and chili, and cook for 30 seconds. Add the cinnamon, cumin, and turmeric with another pinch of salt, and cook for another 30 seconds or until fragrant. Stir in the Thai red curry paste and cook for 2-3 minutes until starting to stick.
Stir in the coconut milk, pumpkin puree, and chickpeas, and bring a boil. Reduce the heat, stir in the broccoli, and cover the pan. Cook for about 10 more minutes, stirring occasionally, until the broccoli is bright green and tender. Stir in the lime juice and season to taste with additional lime, and soy sauce or salt. (As a reference point, in my soy-free version I used about 1/4 tsp additional salt. When making this with low-sodium soy sauce I added about a tablespoon.)
Serve hot, with rice or other accompaniments of choice. (Pictured is white jasmine rice and steamed sweet potato).