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Thai Pumpkin Curry

cooking oil

red bell pepper

small orange or yellow bell pepper

red chilli pepper

onion

garlic cloves

to 4 tablespoons Thai red curry paste

ground turmeric

ground cumin

diced pumpkin

Salt

Freshly ground black pepper

slices fresh ginger

makrut lime leaves leaves or bay leaves

fish sauce or soy sauce

Juice of 1 lime

palm sugar or brown sugar

vegetable stock

14-ounce can full-fat coconut milk

15-ounce can chickpeas, drained

spinach leaves

chopped coriander

In a medium skillet on the stove top, heat 1 tablespoon of the oil over medium-high heat. Add the bell peppers and cook, stirring occasionally, until softened, about 5 minutes. Stir in the chilli pepper and cook, stirring, for about 1 minute more. Remove from the heat.

In a heavy-bottomed pot or Dutch oven, heat the remaining tablespoon of oil over medium heat. When the oil begins to shimmer, add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, curry paste, turmeric, and cumin and cook, stirring, for about 1 minute more.

Add the pumpkin, season with salt and pepper, and continue to cook, stirring to mix the ingredients well, until the pumpkin begins to soften, about 5 minutes. Add the reserved peppers along with the ginger, lime leaves, fish sauce, lime juice, and sugar. Stir in the stock and coconut milk and bring to a simmer. Reduce the heat to low and simmer, uncovered, until the pumpkin is tender, about 5 minutes more.

Once softened, take out about 1 cup of pumpkin and put it in a blender. Process until smooth and then return to the pot.

Add the chickpeas and bring back to a simmer over medium heat. Cook briefly, until the chickpeas are heated and then stir in the spinach and coriander and cook a minute or two until the spinach wilts. Remove from the heat.