This pumpkin curry will be the perfect belly warmer for the fall and winter months ahead. A lil’ Thai flavour gives this smooth curry a kick, with freshness from coriander and a protein punch from the humble chickpea. Make big batches of this if you have a bunch of pumpkins decorating your windows. Ideal to freeze and reheat when you need some delicious comfort food!
Time 45 minutes
3 cups peeled and cubed pumpkin or squash
2 Tbsp. grapeseed oil or vegetable oil
1 medium onion, diced
2 Tbsp. minced fresh ginger
2 Tbsp. minced fresh garlic
1 eggplant, cubed
4 Tbsp. yellow (or red) Thai curry paste
2 cans (14 oz/400 g each) light coconut milk
2 Tbsp. brown sugar
1 tsp. ground turmeric
Pinch salt & black pepper
2 tins (14 oz/400 g) chickpeas, drained
2 Tbsp. lemon juice
1 cup veg broth to thin as/if needed
1 small red chili, chopped (optional)
1 Tbsp. macerated coconut, for garnish
½ bunch coriander, for garnish
- Preheat oven to 350 F and roast cleaned and chopped pumpkin for 20 minutes, or until soft.
- Heat a large saucepan on medium-high heat, add oil, onion, ginger, and garlic and sauté for 2 minutes.
- Add aubergine and curry paste, stir to cook for a couple of minutes.
- Add cooked cubed pumpkin, coconut milk, brown sugar, turmeric and pinch of salt and bring to simmer, then add chickpeas and lemon juice.
- Simmer for a good 10-15 minutes to meld flavours, adding veg broth if needed for thinner consistency.
- Remove from heat, let settle and serve over brown rice with additional veg for added boom!
- Serve with chilies, fresh coriander and coconut to garnish.
Nutrition facts per serving Calories 507; protein 16 g; fat 26 g; carbs 59 g