Garnish dish with curry leaves. Easy Pumpkin Curry Recipe: I never would have considered making a pumpkin curry to be "easy" until I tried it. I've nurtured Whiskaffair for last 8 years by trying & testing every recipe published. I'm Neha, Blogger & recipe expert behind WhiskAffair. … Basil – Basil adds an authentic flavor to the curry, so do not miss this. This is a popular dish in Kerala, South India. Even squash like Kabocha Squash, Butternut Squash, and Acorn … Percent Daily Values are based on a 2,000 calorie diet. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes. You can increase or decrease the amount of red chilies as per your taste. Add the curry powder and garam masala and fry with onions for a minute. 5 chilies in certainly makes the dish hot unless using really mild ones But if you can’t you can add in regular basil too. This imparts a unique flavor and aroma to this curry. Green Curry Paste is hotter, slightly sweeter, and green in color. Lower the heat to medium and add the garlic, letting cook for another 2 minutes. Step 8: Add chopped coriander leaves and serve with hot rice. Add Thai red curry paste and cook for 2-3 minutes on medium heat. Others – Apart from these you will need Oil, Garlic, Ginger, and Red Chilli. With frozen vegetables and canned pumpkin, you can make this meal in 20 minutes. To make this curry vegan, you can use soy sauce or tamari sauce instead of fish sauce. Other ingredients used in this curry are vegan friendly. Enjoy the Fall Season with this creamy coconut based spicy pumpkin curry. Info. this link is to an external site that may or may not meet accessibility guidelines. I love curries, I literally cook curry at least once a week. Cooking pumpkin in the microwave is the quickest method. Add the coconut milk, pumpkin puree, chickpeas, carrots, and season with salt and pepper. Pour 2 cups water over the pumpkin so the cubes are floating. By far, the best side dish for pumpkin chicken curry with coconut milk is cooked brown rice or even better, wild rice. Keep stirring, the mixture tends to stick at the bottom … Cover and let it simmer for 15-20 minutes, stirring occasionally, or until the carrots are done. You have to try it to believe me! Now add bell pepper, pumpkin puree, pumpkin and ½ cup water and cook for 8-10 minutes. Your email address will not be published. Make a Pumpkin Chia Pudding, for your after-meal dessert.Some of the other pumpkin recipes that you can try are – Pumpkin Banana Bread, Pumpkin Dump Cake, Pumpkin Hummus, or Pumpkin Apple Soup. You can add cooked chickpeas, lentils, tofu, cashew nuts etc to this curry. The taste of pumpkin along with the creaminess from coconut milk and the burst of flavors from Thai Red Curry Paste, everything together just creates pure magic. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. This pumpkin curry is full of fresh and deep curry flavors, tender pumpkin, soft tofu, and the most luxurious coconut-y curry sauce. Required fields are marked *. If you can find Thai Basil, amazing! It’s gluten-free, super delicious, and can be easily made vegan too. Pumpkin is now ready to use in the curry. Add it to Quesadillas or even Tacos. If you do not have fish sauce, you can add soy sauce instead. You will be cooking the pumpkin with the skin. Heat remaining teaspoon coconut oil in the skillet. It also reheats beautifully. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. It's made during the festivals and is an extremely nutritious and tasty preparation rich in antioxidants and vitamins. Serve hot with steamed rice. Pour atop the curry. Pour half of the coconut milk into a pot, over medium heat. Season with fish sauce. Freshly squeezed lime juice brighten and lighten this vegan pumpkin curry up and help balance out the sweetness and richness of milk and pumpkin. followed the directions except I had to substitute a different dal. Adding pumpkin puree adds some nice orange hue to this vegan pumpkin chickpea curry, makes it super creamy , and the sweetness from the pumpkin means that there’s no need to add sugar to the sauce. Buy us a cup of coffee. Cooking it in a pan won’t have the same rich and vibrant flavors, so we recommend you pressure-cook … It’s packed with veggies and flavor, making it perfect for a cozy Dinner or Meal Prep. A little part of this pumpkin is also pureed to use in the curry. In my opinion it was very bland and a waste of a really nice pumpkin. Boneless chicken breast or shrimp also works great. Pumpkin – Grab fresh pumpkins during Fall or Winter, when they are in season. If needed you can cover and cook. Cover and cook for 15 minutes until the pumpkin flesh has yielded. Use the puree in the desserts, pie, to make bread or even biscuits. Add veggies of your choice to make this curry healthier. It has a creamy coconut milk base that goes great with rice or quinoa. Serve this delicious Thai Pumpkin Curry along with Steamed Rice or Thai Sticky Rice. Wash the pumpkin. Fry 1 tablespoon coconut in the hot oil until … 5 chilies in certainly makes the dish hot unless using really mild ones There was too much water and I used a bit less than the recipe Once done, carefully peel it using a knife or a peeler. This is no different to Amma's original recipe she used sunflower oil, white onion and black mustard seeds (which I … Heat remaining teaspoon coconut oil in the skillet. Stir to prevent the bottom from sticking and burning. Make it with Veggies or Chicken and serve along with Rice. What to serve with creamy pumpkin chicken curry. Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Heat oil in a pan. Make this spicy Thai Pumpkin Curry in under 20 minutes for your weeknight dinner. Don’t overcook, pumpkin turns mushy. Be sure that it will turn out good each time! Now remove the seeds from the same and cube it into bite-size chunks. Here is how to make it. This week's top Food TV picks. You can also serve a light and delicious Thai Salad on the side, for a complete Thai meal. Garnish with torn basil and red chilli. Non-Veg like chicken or shrimp will work great too. It was ok. Congrats! Add tamarind paste and cook for another minute. Pumpkin curry is one of my favorite take … Yellow Curry Paste is milder. This creamy Pumpkin Curry comes together in less than 30 minutes! I didn’t know how to cook it and never thought I would want to. Place the pumpkin over a hard surface and use a heavy knife to cut through the ridges you already find in the pumpkin. Cozy, hearty, and perfectly spiced, this Pumpkin Curry … Now add bell pepper, pumpkin puree, pumpkin, and ½ cup water and cook for 8-10 minutes. Thai Pumpkin Curry is a quick and easy to make spicy curry made using Red Curry Paste, Pumpkin Puree, Pumpkin Cubes, and a few other ingredients. Add a bit of salt, if desired. Use fresh or canned. Vegetables – Along with Pumpkin, I have also added Onions and Bell Peppers. Add curry paste and stir-fry until fragrant, then add coconut milk and stir until well combined. Pour the curry into a large serving bowl. Information is not currently available for this nutrient. Traditionally, coconut oil is used, but you can use any vegetable oil instead. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. You can also serve it with Brown Rice, Jasmine Rice, Quinoa, Broken Wheat, or even along with Couscous. You can even use Green Curry Paste or Yellow Curry Paste to make this curry. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Cook it on a low flame till the pumpkin is cooked. Comment document.getElementById("comment").setAttribute( "id", "a7bb094a272b9e0a5e9b2cf6be87a7e2" );document.getElementById("jf617316cf").setAttribute( "id", "comment" ); Hi! You can either reheat it in a pan or in the microwave until nice and warm and then serve it with some steamed rice or any other accompaniment that you prefer. If you are planning on making a Thai meal for your weekend brunch, here are some more recipes you can try along with Thai Pumpkin Curry – Thai Red Curry, Thai Green Curry, Thai Pineapple Fried Rice, Pad Thai Noodles, Thai Fried Rice, and Thai Basil Chicken. Coconut Milk – It adds creaminess to the curry. Add the pumpkin chunks, season with salt, touch of sugar and add the water. Thank you all so much for watching our recipe videos and supporting our channel. Test the pumpkin for doneness, and continue cooking in 5-minute increments until the flesh is soft, tender, and easily pierced with a fork. The curry can be customized easily and can be doubled or tripled. Put pumpkin into a large pot. How to make Pumpkin Red Curry. Easy Vegan Pumpkin Curry! Allrecipes is part of the Meredith Food Group. Pumpkin – Grab fresh pumpkins during Fall or Winter, when they are in season. You can prepare it in your stovetop or electric pressure cooker (like an Instant Pot). You can also add white sugar or jaggery if you do not have access to brown sugar. Next add the onions & garlic, pumpkin… Add vegetable stock and bring the curry to a boil. Once the pumpkin is coated, add cauliflower, drained chickpeas, coconut milk, canned tomatoes and honey. You can use any pumpkin to make this curry. Once the oil is hot, add garlic, ginger and onion and fry for a minute. Instead of red curry paste, you can also use, I LOVE to see your creations so snap a photo and mention. 3 In a small, nonstick frying pan, heat the oil until hot and add the mustard seeds, curry leaves, and red chiles. The toasted coconut flavor was so delicious - this dish was like a party! It is warming on the crispest Fall day. I followed the recipe almost exactly. Pressure Cook: Cut the pumpkin into two halves or quarters and use a spoon to scoop out the seeds and threads. Enjoy the taste of coconut milk mixed pumpkin curry! A little part of this pumpkin is also pureed to use in the curry. Heat a pot over medium heat, add the olive oil and … Cook the pumpkin on high for 15 minutes. Remove the lid and sprinkle in the ground coriander, curry leaves and thyme sprigs, cooking uncovered for another 10 minutes reducing the pumpkin stew a little. Most people won't think twice about serving basic cornbread when is on the table. Stir this into the pumpkin mixture and stir and cook for 2-3 minutes. Amount is based on available nutrient data. There are a lot of things you can do with leftover Pumpkin Puree. Bring to the boil then cover with a lid and simmer for 15-20 minutes until pumpkin is cooked through. Instead of red curry paste, you can also use green curry paste or yellow curry paste. Fry everything for … Fish Sauce – This adds a savory salty flavor in the curry, which is hard to miss. This easy Pumpkin Curry is cozy, creamy, and quick to make. For this Pumpkin Curry recipe I have used 1 tablespoon olive oil, half a red onion, 1 teaspoon cumin seeds, birds eye chillies and half a 12cm diameter pumpkin. As you can see this dish lamb & This one-pot curry is hearty, delicious, and made using ingredients that are easy to find. Buy peeled and cubed pumpkin to save time. Add the red curry paste and mix it well with coconut milk. 176 calories; protein 3.5g 7% DV; carbohydrates 16g 5% DV; fat 12.6g 20% DV; cholesterol 0mg; sodium 51.8mg 2% DV. Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Your email address will not be published. Leave a corner of the lid unsealed to allow steam to escape. 3. They’re so comforting, healthy and taste amazing. Advertisement. Add coconut milk, fish sauce and brown sugar and cook for 2 minutes. When the pumpkin is cooked and the sauce is thick, take off the heat and let sit for two minutes. Cut them into small pieces. The ingredients are mainly local and from Myanmar, and are cheap as well. There was too much water and I used a bit less than the recipe This chicken curry with pumpkin is a famous curry in Myanmar, and usually can be found in every household. This hearty, comforting curry recipe is quick and easy to make and a lovely meal for fall. When the pork is cooked, add the pumpkin. Make this spicy Thai Pumpkin Curry in under 20 minutes for your weeknight dinner. Home » Recipes » Meal Type » Main Course » Thai Pumpkin Curry, Published: Nov 4, 2020 | Last Updated On: Nov 4, 2020 by Neha Mathur. I'll be making this again. Clean the chicken and pumpkin. This Thai Curry uses both pumpkin puree as well as cubed pumpkin, which means this one is high on fall flavors. When the oil starts to form, stir to let the oil bring out the flavor and aroma in the spices. I really went into this dish expecting not to like it! Add the vegetable broth, coconut milk, red curry paste, soy sauce, coconut sugar to the slow cooker and mix until combined. Reheat only the amount you want to serve, as reheating, again and again, can hamper the taste of the curry. We will use both, pumpkin puree and cubes of pumpkin to make this Curry. Nutrient information is not available for all ingredients. Thai Red Curry Paste – You can either make the Thai Red Curry Paste at home or can use the store-bought ones. I always hated pumpkin until I married my husband. You can also add Broccoli, Carrots, Zucchini, or proteins such as Tofu or chickpeas. We will use both, pumpkin puree and cubes of pumpkin to make this Curry. You may also like a handful of raisins in the curry, or on the side to help counterbalance the heat! This Pumpkin Thai Curry will last in the fridge for about 2 to 3 days when stored in an airtight container. Pumpkin curry (wattaka kalu pol) ... Add the rice and coconut powder to the curry and cook for a few more minutes. To cut a Pumpkin, firstly cut the pumpkin in half horizontally using a sharp paring knife. Red Chilli will add heat and spiciness to this curry along with other flavors. Follow the process mentioned above.Cover pan/kadai with a lid and cook on low flame till pumpkin gets soft (takes 5-7 minutes). Add comma separated list of ingredients to include in recipe. Add pork and stir to coat the pork with curry mixture. There was too much water and I used a bit less than the recipe This curry is also a great dish to make ahead of time, pack, and store for your weekly meals along with some steamed rice. Stir and cook over high heat for 1-2 minutes, then pour this mixture over the pumpkin curry. Even squash like Kabocha Squash, Butternut Squash, and Acorn Squash works great. Use your favorite winter squash for a bit of variety. For some reason, I just love wild rice in curry … Use any oil of your choice. If your mixture starts to splatter too much, turn down the heat. But after hearing all his moans about how he missed his mum’s Easy Pumpkin Curry I was forced to get the recipe and make an effort to cook it with love.. Pumpkin is peeled, seeded, and cubed into bite-size chunks. In my opinion it was very bland and a waste of a really nice pumpkin. Brown Sugar – To add that little hint of sweetness, add in some brown sugar. You can use any pumpkin to make this curry. Season pumpkin and water with turmeric and salt. As the pumpkin has a hard, thick skin use a sharp, heavy knife to cut through the thick skin. Meet your new favorite Fall dinner. Wait until oil or broth is hot, then add onions, garlic, and optional bell pepper. Heat oil in a large pot over medium heat, add onion, garlic, ginger, saute until onion is soft, about 3 … Here are some ways I use it, You can use it to make a delicious sauce, that can be poured over your grilled meat or vegetables. Your daily values may be higher or lower depending on your calorie needs. Serve with rice. You can stir it in your morning breakfast of Oatmeal, to flavor it. Garnish with torn basil and red chilli. ! Add the ginger and curry paste, cook for 2 minutes stirring constantly. Add comma separated list of ingredients to exclude from recipe. 5 chilies in certainly makes the dish hot unless using really mild ones Pumpkin is peeled, seeded, and cubed into bite-size chunks. Surprise surprise I actually liked it and I’ve now been converted. Remove from the heat. How to cut the pumpkin for the vegan curry. Reasons to love this … Tamarind Paste – Along with all the salty, sweet flavor, you also need a little tanginess in the recipe, which comes from tamarind paste. First, heat a large pot and add a bit of oil or vegetable broth. In my opinion it was very bland and a waste of a really nice pumpkin, I followed the recipe almost exactly. Stir through tomato paste and pumpkin. Do stir once or twice in between.Once pumpkin is cooked add garam masala, amchur powder and garnish with cilantro.All the other steps remain the same. Step 6: Later add coconut milk and cook for some time till pumpkin gets boiled Step 7: Next off the flame and serve the recipe in a bowl. Vegetable Stock – To make the base of the curry, we will also use vegetable stock with coconut milk. Now let’s move on and see what to serve with pumpkin chicken curry. Serve over plain white rice accompanied with pappadums and lime pickle. Recipe notes by Elizabeth Gibbs. Vegan Pumpkin Curry with pumpkin puree, butternut squash, and plenty of vegetables! Now place the pumpkin quarters (skin side facing down) on an instant pot trivet and set pressure cooking for 6-minutes. It's gluten-free, super delicious, and can be easily made vegan too. Advertisement. 1 teaspoon skinned split black lentils (urad dal), I followed the recipe almost exactly. For those evenings you’re on the prowl for a fall-infested meal that makes you feel super cozy and satisfied, I … © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Season and serve. Add tamarind paste and cook for another minute. Healthy, hearty, and comforting Pumpkin Chana Curry that is spiced to perfection! Peel and dice the pumpkin and sweet potato and set aside.Peel and slice the red onion in half, then slice into long thin strips. You saved Easy Indian-Style Pumpkin Curry to your. Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. What's vital to the dish, however, is the process of frying the coconut in the end to season the dish. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Add the rest of coconut milk and water. Simmer until pumpkinis soft, … If you do not have vegetable stock, you can add water or make a delicious one at home using my easy Vegetable Stock recipe. Remove from heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry. Click here to leave a review and give us a five star rating ★★★★★.