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Thai pumpkin curry with rice raita and chutney

Quick and Easy Thai Yellow Pumpkin Curry

Karon Grieve
This super quick and easy vegetarian curry makes great use of pumpkins and is so tasty all the family will just love it
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course main courses
Cuisine Thai
Servings 4 people
Calories 270 kcal

Ingredients
 

  • 1 tbsp coconut oil or vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tsp chilli fresh chilli finely chopped
  • 1 tsp ginger fresh ginger chopped
  • 500 g pumpkin 2cm cubes or butternut squash
  • 1/2 red pepper chopped
  • 1/2 yellow pepper chopped
  • 1 tsp curry powder
  • 1 tsp turmeric
  • pinch salt
  • 1 tbsp soy sauce
  • 1 tbsp honey or maple syrup or sugar
  • 400 g coconut milk 1 can of coconut milk
Metric - US Customary

Instructions
 

  • Saute the onion, chillil, garlic and ginger in the oil of your choice for 1 minute then add the peppers, pumpkin and spices and continue cooking for another couple of minutes
  • Add the coconut milk plus the honey and soy sauce and simmer for about 20 minutes till the pumpkin is tender
  • Serve with a squeeze of lime juice and some coriander leaves sprinkled on top

Video

Notes

Serve your Thai pumpkin curry with either pilau rice or basmati rice or nan breads or popadoms.
Chutney and raita go well with this delicious vegetarian curry.
Your Thai pumpkin curry will keep for up to 4 days in the fridge and will freeze for up to 6 months.
Use butternut squash instead of pumpkin if you don't have any

Nutrition

Calories: 270kcalCarbohydrates: 13gProtein: 3gFat: 25gSaturated Fat: 22gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 267mgPotassium: 368mgFiber: 1gSugar: 6gVitamin A: 513IUVitamin C: 52mgCalcium: 35mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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