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Thai Pumpkin Curry Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350
A flavorful and hearty Thai pumpkin curry that's easy to make and perfect for a cozy meal.

Ingredients

Oil

  • 2 tablespoons Coconut Oil (or preferred oil)

Vegetables

  • 1 large Carrot (diced)
  • 0.5 large Onion (diced)
  • 3 cloves Garlic (minced)
  • 1 inch Ginger Root (peeled and finely grated)
  • 2 tablespoons Thai Curry Paste (red, yellow, or green)
  • 1 15-ounce can Unsweetened Pumpkin Puree
  • 1 15-ounce can Crushed Tomatoes (or 1.5 cups fresh tomatoes)
  • 1 15-ounce can Chickpeas (drained, or 1.5 cups cooked chickpeas)
  • 1 cup Uncooked Brown Lentils
  • 1.5 13.5-ounce can Coconut Milk (reserve 1 tablespoon for garnish)
  • 1.5 cups Vegetable Broth (or any cooking liquid)
  • 0.5 teaspoon Salt

Greens

  • 4 cups Kale (loosely chopped)

Instructions 

  • Sauté onion, garlic, and ginger in oil until fragrant.
  • Add curry paste, pumpkin puree, crushed tomatoes, chickpeas, lentils, coconut milk, broth, and salt. Simmer until lentils are tender.
  • Stir in kale and cook until wilted.
  • Serve hot, garnished with reserved coconut milk if desired.

Notes

You can adjust the spice level by choosing different curry pastes.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Thai
Keyword: pumpkin