Vegetarian Pumpkin Curry Recipe

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vegetarian pumpkin curry vegetarian pumpkin curry

Pumpkin is a great ingredient that gives rich creamy mouth feel without being fatty. This vegetarian pumpkin curry is creamy, slightly sweet yet spicy, full of Thai herbs and spices.

We cook a big pot so we can eat it for a few days, served with jasmine rice. The curry tastes better on the second day because the spices have marinated the pumpkin while the pumpkin dissolves a little to thicken and sweeten the curry sauce.

I'd recommend this vegetarian pumpkin curry to vegans as well.

4 Servings, Prep Time: 10 Minutes, Total Time: 20 Minutes

Tips and Techniques

  • Any yellow flesh pumpkin or winter squash will taste great in this curry. If you are making a big batch for a next few days, cut some pumpkin big and small, eat the small ones first. By the time you heat up for later days, the big ones will get smaller, dissloved and thickened the curry.
  • The pumpkin makes this curry thick and creamy, if you'd like to reduce the coconut milk, the curry will still be creamy.
  • In Thailand, we use sliced medium hot fresh chili pepper that is not available in the US. Jalapeno pepper would be a good substitute. Pick a red one for dramatic color. If you can't find any jalapeno, even thinly sliced bellpepper will bring out the aesthetic.
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