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Easy Thai Pumpkin Curry With Coconut Milk

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350
A flavorful and creamy Thai pumpkin curry made with coconut milk, spices, and fresh aromatics, perfect for a cozy meal.

Ingredients

Main Ingredients

  • 1 pound pumpkin or butternut squash (cut into 1-inch cubes)
  • 2 tablespoons olive oil
  • 1 teaspoon black cumin seeds
  • 1 red onion red onion (thinly sliced)
  • 2 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated)
  • 1 red chili red chili (thinly sliced)
  • 1 tablespoon peanut butter
  • 1 tablespoon red curry paste
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon ground cardamom
  • 0.25 cup vegetable broth or water
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 large tomato (chopped)
  • to taste Salt and pepper Salt and pepper

Instructions 

  • Heat olive oil and brown pumpkin cubes for 10-12 minutes. Remove and set aside.
  • In the same pot, cook cumin seeds until fragrant, then add sliced onion and cook until translucent, about 5 minutes.
  • Add garlic, ginger, chili, and spices; cook for 1 minute. Stir in peanut butter, tomato, and broth.
  • Pour in coconut milk, return pumpkin, and simmer for 5 minutes to meld flavors.
  • Serve hot over rice, garnished as desired.

Notes

Use fresh ingredients for best flavor and adjust spice levels to taste.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Thai
Keyword: Coconut Milk, Pumpkin