Initial version
Ingredients
- 3 tbsp cooking oil divided
- 1 red bell pepper seeded and sliced
- 1 small orange or yellow bell pepper seeded and sliced
- 1 red chilli pepper seeded and chopped
- 1 onion sliced
- 2 garlic cloves minced
- 2 to 4 tablespoons Thai red curry paste
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 4 1/2 c diced pumpkin
- Salt
- Freshly ground black pepper
- 3 slices fresh ginger
- 2 makrut lime leaves leaves or bay leaves
- 1 tbsp fish sauce or soy sauce
- Juice of 1 lime
- 1 tbsp palm sugar or brown sugar
- 2 c vegetable stock
- 1 14-ounce can full-fat coconut milk
- 1 15-ounce can chickpeas, drained
- 3 1/2 c spinach leaves
- 1/4 c chopped coriander
Instructions
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.