Thai Pumpkin Curry Recipe:
Thai pumpkin curry recipe is a balanced, delicious and vegetarian dish is great for any meal. This healthy curry goes great with a variety of rice.
Thai pumpkin curry recipe can be made with or without coconut milk. If you want to give it a non-vegetarian flavour you could add chicken. This balanced, delicious dish can be served with a variety of rice.
Thai food is usually spicy and this stinging, tingling sensation is most often caused by a combination of chili peppers, ginger, garlic, and peppercorn. Also used are onions, garlic, and green or red chilies. There are a variety of other spices and herbs, including dried or fresh coriander that are used in the Thai curries. Most of them have been included in this recipe of pumpkin Thai curry recipe.
400 gm pumpkin squash, peeled and de-seeded
1 tablespoon oil
400 gm tin of chickpeas, drained and washed
1 tablespoon paprika
400 gm tin of coconut milk
1 medium onion, finely chopped
One red pepper, de-seeded and finely chopped
1 tablespoon ginger-garlic paste
sea salt to taste
1 teaspoon of turmeric powder
10 springs of fresh coriander, chopped
1 teaspoon coriander powder
One teaspoon cumin powder
1 tablespoon lemon juice
Cut pumpkin squash into 1 inch pieces.
Heat the oil in a pan.
Add the garlic, ginger and onions
Sauté until the onions are golden brown.
Add pumpkin, chickpeas, red pepper, paprika, turmeric, coriander, cumin and 2 cups of water.
Simmer for 20 minutes.
Add coconut milk and bring to a boil.
Add lemon juice and coriander leaves.
Serve with stream rice or fried rice.
Serves: 4 adults
Preparation time: 15 minutes
Cooking time: 30 minutes
ABOUT PUMPKIN CURRY:
This balanced, delicious and vegetarian dish is great for any meal. This healthy curry goes great with a variety of rice.