Creamy Coconut Curry with Pumpkin and Chickpeas brings together the delicate sweetness of pumpkin, aromatic Thai curry paste and delicious coconut milk. This simple, hearty and pleasantly warming dish can be prepared in about 35 minutes. Serve with jasmine rice and enjoy the flavors of Thailand right in your home.
Total time: 30–35 minutes
.webp)
Thai coconut curry with pumpkin and chickpeas
Sweet pumpkin, smooth coconut milk and aromatic red curry paste. A simple vegetable curry that warms, fills and brings the distinctive flavours of Thai cuisine to the table.
Looking for a recipe that's simple, hearty, and full of flavor? This coconut curry combines mildly sweet pumpkin, chickpeas, and spicy Thai red curry paste. Coconut milk binds everything together into a creamy sauce that pairs beautifully with jasmine rice.
The recipe is also suitable for a regular workday. All you need is one deep frying pan or wok and about 30–35 minutes to prepare. You can also make a vegan version by using a curry paste without animal ingredients.
Ingredients
Quantities for 2–3 servings.
For coconut curry
- 300 g Hokkaido or butternut squash , cut into small cubes
- 1 can of chickpeas (cooked, drained)
- 1 can of coconut milk (approximately 400 ml)
- 2 tbsp red Thai curry paste (depending on spiciness and taste)
- 1 small onion , finely chopped
- 2 cloves garlic , chopped
- 1 tsp fresh ginger , finely grated
- 1 tbsp oil , such as coconut or peanut oil
- 1 tsp brown sugar (optional)
- Juice of ½ lime
- 100 ml water (approximately, depending on the thickness of the sauce)
- Salt to taste
For serving
- Jasmine rice
- Fresh coriander
- Chopped peanuts (optional)
- Fresh chili (optional)
Which pumpkin to choose?
Hokkaido has a pleasant flavor and its edible skin softens when cooked. Butternut squash is soft and creamy, but peel it before cooking. Both are suitable for this recipe.
Some Thai red curry pastes contain shrimp paste or other animal ingredients. Always check the ingredients of a specific product if you are preparing a vegan meal.
Chickpeas whole -TRS 500 g
Coconut milk AROY-D 400 ml
Red curry paste COCK BRAND 400 g
Fresh peanuts without skin GOLDEN TURTLE 1kg
Preparation procedure
Five easy steps to creamy coconut curry.
- 1
Saute the aromatic ingredients
Heat the oil in a deep frying pan or wok over medium heat. Add the finely chopped onion and fry for about 3 minutes, until softened.
Then add the chopped garlic, grated ginger and red curry paste. Stir-fry for another 1-2 minutes to release their aroma. Be careful not to burn the garlic or paste.
Approximately 4–5 minutes - 2
Add pumpkin
Cut the pumpkin into small cubes, about 2 cm. Add it to the pan and mix well to coat each piece with the aromatic curry paste.
Approximately 1 minute - 3
Pour in the coconut milk.
Pour the coconut milk and approximately 100 ml of water into a pan. Stir, bring to a gentle boil and cover with a lid.
Cook over low heat for about 15 minutes, or until the pumpkin is tender. Stir occasionally. If the sauce thickens too much, add a little water.
Approximately 15 minutes - 4
Add chickpeas and season to taste.
Add the drained chickpeas and stir. Let everything simmer gently for about 5 minutes to heat through the chickpeas and blend the flavors.
Add lime juice, brown sugar and salt if desired. Taste. The resulting curry should have a nice balance of spicy, slightly sweet and sour flavors.
Approximately 5 minutes - 5
Serve with jasmine rice
Divide the finished curry into bowls and serve with freshly cooked jasmine rice. Sprinkle with chopped coriander.
Add chopped peanuts or fresh chilies to taste if you like a stronger flavor and spiciness.
Serving
Tips for variation
Easy adjustments depending on what you fancy and what you have at home.
Chicken coconut curry
You can substitute chicken, cut into smaller pieces, for the chickpeas. First, briefly fry the meat with the onion, then continue as directed in the recipe. Make sure it is fully cooked before serving.
More colorful version
Baby corn, broccoli or spinach are good additions to the curry. Add the broccoli and baby corn while simmering, and the spinach towards the end of cooking to maintain its color and pleasant consistency.
An improvised alternative
If you don't have red curry paste, you can try sweet peppers, chilies, garlic, and ginger. However, the flavor will be different from Thai red curry. A non-vegan version can be supplemented with fish sauce.
.svg)
Na Thai by som použil skôr muškátovú tekvicu, pretože curry je takisto dosť aromatické. Na prípadné dosladenie by som použil hnedý cukor. A ako doplnkovú zeleninu by som použil skôr červenú alebo čiernu fazuľu alebo šošovicu a zo zelenej zeleniny sparené kalerábové a karfiolové listy (bez stopiek) a rímsky šalát na pásiky (alebo põk choy).
Add new comment:
Add reply to comment: