I have to sheepishly admit that, after all my anti-pumpkin antics in my last post, I felt a little guilty. Thus, you are getting a delicious pumpkin curry this month. Consider it my apology letter to pumpkins everywhere.
Made in one-pot, and easy-to-leave-simmering all day (making your house smell curry-pumpkin-tastic), it’s a great dish to bring along to a holiday gathering. It’s easy to re-heat, warm, spicy, and filling.
This serves about 8 people as a main dish if served over a grain (I love it over Jasmine rice). Be sure to put out bowls of the optional garnishes and let folks herb-and-spice it up to their liking.
- 3 cups rich veggie stock
- 2 T fresh ginger, minced
- 4 cloves garlic, minced
- 3 stalk lemongrass (white parts only), bruised
- 4 red Thai chilies, stems and seed removed (more if you like it spicy!)
- 3 cups chickpeas (cooked)
- 1 medium sweet potato, peeled and chopped into 1” cubes
- 1 small sugar pumpkin, peeled and chopped into 1” cubes
- 2 T neutral oil
- ½ red onion diced (about ½ cup)
- 4-6 T red curry paste
- 1 can full-fat coconut milk
- 12 Thai basil leaves, chopped
- 1 lime, juiced
- cilantro, lime wedges, Sriracha, and roasted pumpkin seeds (optional garnish)
- Saute red onion in the oil over medium-high heat until onion starts to brown (8-10 minutes), stirring frequently.
- Add ginger and garlic and saute two minutes more.
- Add the curry paste and saute for one minute more.
- Add the veggie broth, lemongrass stalks, and Thai chilies (note: I leave the lemongrass and chilies whole as I like to remove them before serving).
- Simmer, covered, for at least 30 minutes.
- Add the chick peas, sweet potato, pumpkin, and coconut milk and cook on low heat for two+ hours (until chunks are tender). (You can make this dish come together more quickly if you par-boil your potato and pumpkin chunks, however I don’t mind starting this in the morning and letting it simmer all day, the house smells amazing! And if I used a second pot, I couldn’t call it One-Pot Pumpkin Curry now could I?)
- Add the lime juice and Thai basil at the very end and cook for just a few minutes to incorporate the flavors.
Serve over jasmine rice with fresh cilantro, extra Thai basil, Sriracha and toasted pumpkin seeds (if you were feeling ambitious and saved them from your sugar pumpkin, I use this method from Oh She Glows and it works like a charm.)
Have you ever made curry? What’s your favorite type?