Yellow pumpkin curry
This is a Thai-inspired curry with complex flavours and loads of veggies: the hot red curry paste contrasts with the smoothness of the coconut milk, and the sweetness of the maple syrup. I also add some soy sauce to bring some umami undertones, and turmeric to make this dish shine as a vegetable side to any dal and rice.
Recipe inspired from Minimalist Baker.
Ingredients
- 10g coconut oil
- 20g chopped shallots or onions
- 12g ginger paste
- 12g crushed garlic
- 120g thinly sliced red capsicum
- 15-30g red curry paste (the quantity highly depends on the brand)
- 400g cubed pumpkin or butternut squash
- 400 mL light coconut milk
- 30g maple syrup
- 15g soy sauce
- 1 tsp turmeric
- 100g broccoli florets
- 80g cashews
Instructions
- Heat up a large pan or wok over medium/high heat, and toast the cashews, stirring constantly. Set aside and reserve.
- In a separate bowl, mix the coconut milk, maple syrup and soy sauce. Reserve.
- In the same pan, heat up the coconut oil, and fry the shallots and capsicum for a few minutes.
- Add garlic and ginger paste, and keep frying until they no longer smell raw.
- In the meantime, blanch the broccoli florets in a pot of boiling water, drain and reserve.
- Add the cubed pumpkin, turmeric and red curry paste to the wok, and keep frying for a few minutes to coat everything and bring out the flavours.
- Add the blanched broccoli and cashews, and fry again for a minute or so.
- Add the content of the bowl, and mix. Reduce heat and let it simmer until desired creaminess.
- Serve over white rice or quinoa.