Description
This vibrant red curry is a flavor-packed blend of sweet pumpkin, creamy coconut milk, hearty chickpeas, and crunchy cashews, all simmered in bold Thai spices. It’s a cozy, plant-based dish that’s nourishing and endlessly comforting.
Ingredients
4 tablespoons coconut oil
2 medium onions, diced
6 cloves garlic, minced
2 tablespoons freshly grated ginger
5 cups pumpkin, peeled and cubed (1-inch pieces)
5 tablespoons red curry paste
2 (14 oz) cans full-fat coconut milk
1 cup vegetable or chicken stock
4 cups broccoli florets
2 cups canned chickpeas, drained
1 cup unsalted cashews (plus more, crushed, for garnish)
2 tablespoons lime juice
½ cup chopped cilantro
Instructions
In a large pot, heat coconut oil. Sauté onions until soft, about 4–5 minutes.
Add garlic and ginger; cook for another minute. Stir in red curry paste and cook until fragrant, about 1 minute.
Add pumpkin cubes and stir to coat with the spices.
Pour in coconut milk and stock. Bring to a simmer and cook for 15–20 minutes until pumpkin is tender.
Stir in broccoli, chickpeas, and cashews. Simmer for 5–7 minutes until broccoli is just tender.
Add lime juice and chopped cilantro. Adjust salt or seasoning as needed.
Serve hot, topped with extra crushed cashews and cilantro. Great over rice or with naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 430 / serving
- Fat: 28g / serving
- Carbohydrates: 38g / serving
- Fiber: 8g / serving
- Protein: 13g / serving