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One Bowl Wonders: Thai Pumpkin Curry
This recipe is part of the One-Bowl-Wonders series. Recipes is this series are simple, quick, and can be made with just one bowl. They are designed to be ready to eat in about an hour without wrecking your whole kitchen! Easy recipes. Easy clean-up. Big reward!
The leaves are starting to turn, the temperatures are dipping into the 40s each morning and all I want to eat are big warm pots of saucy goodness, soups, and curries. I’m giving my soup-pots a work-out and fogging up my kitchen windows with all the simmering concoctions we have been slurping… Like this pumpkin curry!
I love-love-love coconut milk broths infused with ginger, lemongrass, and garlic! Those flavors are possibly my absolute favorite soup flavor combo ever. In this curry, we’re combining those flavors with the warming flavors of curry paste and a touch of sweet fall flavor from fresh pumpkin! Its the perfect hearty yet light balance of spice and flavor! Did I mention that its also vegan and gluten free!?
I love topping this curry off with the bright, unexpected pop of pomegranate seeds, freshness cilantro, and baby spinach leaves. I love the fresh toppings with the soul-warming curry. The perfect fall combo!
What dishes are you making as the seasons change? Let me know in the comments!
- 2 cups chopped peeled pumpkin, cut into 1" chunks
- 3 tbsp. coconut oil, divided
- 3 cloves garlic, smashed and chopped
- 2 tbsp. fresh ginger, peeled and grated
- 2 stalks lemongrass, ends and outer layer removed, cut into 2" long pieces
- 1 red onion, chopped
- 1 1/2 red bell pepper, chopped
- 3 tbsp. red curry paste
- 1 can chickpeas (garbanzo beans), drained and rinsed
- 2 tsp. kosher salt, plus more, divided
- 2 tsp. soy sauce, divided
- 2 tsp. fish sauce, divided (I used vegan substitute)
- 2 tsp. rice wine vinegar, divided
- 3 bay leaves
- 3 c. vegetable stock
- 1 can light coconut milk
- pomegranate seeds
- spinach leaves
- brown rice
- chili oil
- crushed red pepper flakes
- chopped peanuts
In a large heavy soup pot or dutch oven, heat 1 tbsp. coconut oil over medium heat until melted. Add pumpkin and 1/2 tsp. salt. Give it a stir and cook covered stirring every 5 minutes or so for 10-12 minutes, or until pumpkin is tender throughout when pierced with a fork. Transfer pumpkin to a plate and set aside.
Add remaining coconut oil to pot and return to medium heat. Add ginger, garlic, and lemongrass. Cook uncovered until just fragrant. Then add onion, bell pepper, 1/2 tsp. salt, 1 tsp. soy sauce, 1 tsp. fish sauce, and 1 tsp, rice wine vinegar. Cook 2-3 minutes, until slightly softened. Then stir in curry paste and add chick peas. Stir to combine. Toss in bay leaves and add vegetable stock and coconut milk. Add remaining tsp. each of soy sauce, fish sauce, and vinegar. Increase heat to bring to a boil, then reduce to medium low to simmer. Scoop about 1.5 c. of liquid from the pot and transfer to blender with about 1/2 of the reserved pumpkin. Blend until smooth. (Alternately, this can be done in a bowl with an immersion blender.) Add blended pumpkin mixture and remaining cooked pumpkin to the pot and return mixture to a simmer. Taste and season with additional salt, chili pepper flakes, or chili oil as desired. Over medium-low heat, cook uncovered for about 15 minutes longer stirring occasionally for the curry to thicken slightly.
Serve with a scoop of rice and top with suggested toppings as desired.