What type of pumpkin do you use in pumpkin curry?

I highly recommend using fresh pumpkin, as you'll get nice plump pieces of pumpkin that soak up the creamy curry sauce. You can use any type of pumpkin, although sugar pie, winter luxury, or Hokkaido pumpkin are ideal. You can also substitute other firm-skinned winter squashes, like butternut, kabocha, blue Hubbard, and more.

How do you mellow out red curry paste?

Red curry paste gets its distinctive color from lots of chilis, which can add a fiery heat. If you want all that flavor without all the heat, use full-fat coconut milk or a little coconut cream. The richness of the milk brings down the heat level and adds a glossy, creamy texture. Light coconut milk is not recommended as it does not have the same cooling effect. Even with coconut milk, red curry will still usually be quite warm, so use less, if needed, to manage the heat.

Is it better to use curry powder or curry paste?

That really depends on the specific recipe. There are many different types of curry powder, but it takes time to bloom the dry spices and bring out their flavors. In curry paste, the warming spices and peppers are already hydrated and ready-to-use, giving your curry the best flavor. Plus, curry paste is an easy ingredient to find in most grocery stores or Asian markets.

Pumpkin Curry with Chickpeas

Name: Pumpkin Curry with Chickpeas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 2 tablespoons coconut oil; 1 medium onion, diced; 3 cloves garlic, pressed or minced; 1 tablespoon ginger, freshly grated; 2 1/2 cups pumpkin, peeled and chopped into 1-inch cubes; 2 1/2 tablespoons red curry paste; 1 (14 ounce) can coconut milk, full-fat; 1/2 cup vegetable stock (or chicken stock); 2 cups broccoli, cut into small florets; 1 cup canned chickpeas; 1/2 cup cashews, unsalted (plus more, crushed, for serving); 1 tablespoon lime juice; 1/4 cup cilantro, chopped

Description

Creamy Pumpkin Curry with Chickpeas is packed with warming spices and aromatic flavors that will warm you up from the inside out. Fresh pumpkin, broccoli, cashews, and chickpeas are steeped in a fragrant red coconut curry sauce infused with lots of fresh lime juice. It's sweet and savory, creamy and refreshing, and ready in just over 30 minutes. Vegan and gluten-free too!

Ingredients

2 tablespoons coconut oil
1 medium onion, diced
3 cloves garlic, pressed or minced
1 tablespoon ginger, freshly grated
2 1/2 cups pumpkin, peeled and chopped into 1-inch cubes
2 1/2 tablespoons red curry paste
1 (14 ounce) can coconut milk, full-fat
1/2 cup vegetable stock (or chicken stock)
2 cups broccoli, cut into small florets
1 cup canned chickpeas
1/2 cup cashews, unsalted (plus more, crushed, for serving)
1 tablespoon lime juice
1/4 cup cilantro, chopped

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Instructions

Heat oil in a large, deep skillet over medium heat. Sauté onion for 3 minutes, then add ginger and garlic. Sauté for another minute until fragrant and onions are soft and translucent.
Add curry paste and pumpkin. Combine and cook for another minute until the pumpkin is coated.
Stir in coconut milk and stock and bring to a boil. Turn the heat down to low and bring to a simmer. Then, cover and simmer until the pumpkin is cooked through, about 15 minutes.
Add broccoli and simmer for 5 more minutes, uncovered.
Stir in chickpeas, cashews, and lime juice.
Sprinkle cilantro and crushed cashews on top, and serve with jasmine rice or naan.

Notes

How to store: Store leftover curry in an airtight container in the fridge for 3-4 days.

How to reheat: For individual servings, just pop your meal prep container into the microwave for 5-6 minutes and stir well halfway through. For larger servings, warm the curry on the stove until heated through.

How to freeze: This curry freezes well, but the pumpkin will become softer after freezing, thawing, and reheating. Store the leftovers in individual containers, then freeze them solid for up to 3 months. Thaw in the fridge before reheating.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Curry
Method: Stovetop
Cuisine: Asian