THAI PUMPKIN CURRY
This Thai Pumpkin Curry is deliciously creamy and super tasty! Full of healthy veggies and FLAVOR, the whole family will love it!
Provided by Taylor Kiser
Categories Dinner
Time 40m
Number Of Ingredients 17
Steps:
- Heat the coconut oil in a large pot on medium high heat. Once melted, add in the carrots, onion and red pepper and cook until they begin to soften, about 5 minutes.
- Add in the paste, garlic, sugar, salt and ginger and cook until fragrant, about 2 mins.
- Add in the coconut milk, pumpkin and fish sauce and stir. Then, stir in the cubed pumpkin and broccoli.
- Bring just to simmer on medium heat. Once simmer, reduce the heat to low, cover the pot and simmer until the pumpkin is tender, about 15-20 minutes.
- Remove from the heat and stir in the lime juice, water (if using) and cilantro.
- DEVOUR!
Nutrition Facts : Calories 315 kcal, Carbohydrate 24 g, Protein 6 g, Fat 25 g, SaturatedFat 21 g, Sodium 1050 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving
THAI PUMPKIN CURRY
Time 30m
Number Of Ingredients 22
Steps:
- In a medium skillet on the stove top, heat 1 tablespoon of the oil over medium-high heat. Add the bell peppers and cook, stirring occasionally, until softened, about 5 minutes. Stir in the chile pepper and cook, stirring, for about 1 minute more. Remove from the heat.
- In a heavy-bottomed pot or Dutch oven, heat the remaining tablespoon of oil over medium heat. When the oil begins toshimmer, add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, curry paste, turmeric, and cumin and cook, stirring, for about 1 minute more more.
- Add the pumpkin, season with salt and pepper, and continue to cook, stirring to mix the ingredients well, until the pumpkin begins to soften, about 5 minutes more. Add the reserved peppers along with the ginger, lime leaves, fish sauce, lime juice, and sugar, if using. Stir in the broth and coconut milk and bring to a simmer. Reduce the heat to low and simmer, uncovered, until the pumpkin is tender, about 5 minutes more.
- Once softened, take out about 1 cup of pumpkin and put it in a blender. Process until smooth and then return to thepot.
- Add the chickpeas and bring the soup back to a simmer over medium heat. Cook briefly, until the chickpeas are heated and then stir in the spinach and cilantro and cook a minute or two until the spinach wilts. Remove from the heat.
- Serve hot.
Nutrition Facts : Calories 550 calories, Carbohydrate 73 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 25 grams fat, Fiber 18 grams fiber, Protein 18 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 1179 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
THAI YELLOW PUMPKIN AND SEAFOOD CURRY
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Skim the thick creamy top off the can of coconut milk and put it into a large saucepan or casserole with the curry paste, over medium heat. Let it sizzle and, using a fork, whisk or wooden spoon, beat cream and paste together until combined. Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves (if using) and turmeric. Bring to a boil and then add the pumpkin. Cook on a fast simmer until the pumpkin is tender, about 15 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook; some squash can take a little as 5 minutes.
- As I mentioned, you can cook the curry up until this part in advance, maybe leaving the pumpkin with a tiny bit of bite to it (it will soften and cook as the pan cools). Either way, when you're about 5 minutes from wanting to eat, get ready to cook the seafood.
- So, to the robustly simmering pan, add the salmon and shrimp (if you're using frozen shrimp they'll need to go in before the salmon). When the salmon and shrimp have cooked through, which shouldn't take more than 3 to 4 minutes, stir in any green vegetable you're using - sliced, chopped or shredded as suits - and tamp down with a wood spoon. When the bok choy is wilted, or other green vegetable is cooked, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it. Take the pan off the heat and pour the curry into a large bowl, and sprinkle over the cilantro; the point is that the cilantro goes in just before serving. Serve with more chopped cilantro for people to add their own bowls as they eat, and some plain Thai or basmati rice.
COCONUT CURRY PUMPKIN SOUP
Warm up to a comforting bowl of Thai Coconut Pumpkin Soup loaded with fresh garlic, curry powder and creamy coconut milk.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a medium saute pan over medium-low heat. Add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent, about 10 minutes.
- Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth.
- Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring occasionally, until it warmed through, about 10 minutes. Taste the soup and season with the salt and pepper.
- Serve the soup in bowls. Garnish with the sour cream and chopped pumpkin seeds. Serve with lime wedges, if desired.
THAI RED PUMPKIN CURRY
Make and share this Thai Red Pumpkin Curry recipe from Food.com.
Provided by mell_2
Categories Curries
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat wok or deep frying pan over high heat.
- Add oil, onions, ginger and curry and cook 1 minute.
- Add stock and coconut milk and bring to simmer.
- Add the pumpkin, cover and cook for 5 minutes.
- Add the eggplants and beans and cook another 5 minutes until the pumpkin is soft.
- Stir in basil.
- Serve with rice.
THAI PUMPKIN SOUP WITH GREEN CURRY
Make and share this Thai Pumpkin Soup With Green Curry recipe from Food.com.
Provided by mell_2
Categories Thai
Time 17m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in large saucepan over medium heat. Saute the onion, ginger and garlic in the butter until the onion is soft, about 3 minutes.
- Place half the pumpkin, the coconut milk, milk, curry paste, and thyme into a blender. Add the onion mixture and puree until smooth.
- Pour soup back in the pot, add the remaining pumpkin, and continue to cook over medium heat until it is heated through but not boiling, about 3 minutes.
- Season with lime juice, salt and the pepper to taste. Adjust the seasonings. Serve hot. Scatter a few chopped peanuts over each serving.
Nutrition Facts : Calories 115.1, Fat 3.5, SaturatedFat 2.2, Cholesterol 9.5, Sodium 641.6, Carbohydrate 17.5, Fiber 3.9, Sugar 4.8, Protein 5.3
PUMPKIN CURRY WITH CHICKPEAS
A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish.
Provided by Barney Desmazery
Categories Dinner, Main course, Side dish, Vegetable
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
- Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.
Nutrition Facts : Calories 293 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Protein 9 grams protein, Sodium 1.32 milligram of sodium
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