Red Curry Pumpkin

Red Curry Pumpkin is a vibrant and aromatic dish that combines the sweetness of pumpkin with the rich, spicy flavors of Thai red curry. Perfectly creamy and comforting, it offers a delightful vegetarian option for a cozy dinner.

Ingredients

• Pumpkin - 400 grams, peeled and cubed
• Coconut milk - 400 ml
• Red curry paste - 2 tablespoons
• Vegetable oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Vegetable broth - 200 ml
• Bell pepper - 1 medium, sliced
• Spinach - 100 grams, fresh
• Lime - 1, juiced
• Fresh basil - a handful, for garnish
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the vegetable oil in a large pan over medium heat.
2. Add minced garlic and grated ginger, sautéing for about 1-2 minutes until fragrant.
3. Stir in the red curry paste and cook for another minute.
4. Add the cubed pumpkin and vegetable broth. Bring to a simmer and cook for about 10 minutes, or until the pumpkin is tender.
5. Pour in the coconut milk and add the sliced bell pepper. Stir well and let it simmer for an additional 5 minutes.
6. Add the fresh spinach and cook until just wilted, about 2-3 minutes.
7. Remove from heat, season with lime juice, salt, and black pepper to taste.
8. Serve hot, garnished with fresh basil.

Nutrition

• Calories: 400
• Protein: 6 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 16 g
• Unsaturated Fat: 4 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from pumpkin, supporting immune health.
• High in fiber, promoting digestive health.

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