This easy Thai Pumpkin Curry is a delicious vegan meal. You will love the creamy sauce made from coconut milk, pumpkin purée and red curry paste, combined with fresh vegetables like broccoli, carrots and bell pepper. A healthy weeknight meal that is also perfect for meal prep!
2bell peppers (red, yellow or orange)sliced thinly and then in half
115oz canchickpeasabout 1.5 cups cooked
1cup carrots, thinly slicedabout 3 medium carrots
1teaspoonsea saltor to taste
freshly squeezed lime juiceto taste
Heat coconut oil over medium heat in a large sauce pan or dutch oven. Add onion and sauté until softened, about 3 minutes. Add the minced garlic and sauté another 30 seconds until fragrant, then add the red curry paste and grated ginger and stir quickly until onions are evenly coated.
Add the coconut milk and pumpkin purée and stir until well combined, then add the broccoli, bell peppers, chickpeas, carrots and sea salt. Stir until everything is evenly distributed. Cover and bring to a boil, then turn the heat down to medium-low and continue to cook covered for about 15 minutes, stirring occasionally to prevent the curry from sticking to the bottom of the pan.
Uncover and continue to cook until the carrots reach your desired tenderness. Add a small amount of water if you find the curry is getting too thick. Once the carrots are done, add a squeeze of lime juice to brighten the flavours (to taste) and season with more salt, if desired. Serve immediately with jasmine rice or divide among 4 glass containers for meal prep. Store in the refrigerator and consume within 4 days.
Nutrition estimate reflects only the curry, without rice.