This Pumpkin Curry Recipe Is The Coziest

Ingredients:

• 1 tablespoon avocado or coconut oil
• 1 shallot, minced
• 2 tablespoons fresh grated ginger
• 2 tablespoons minced garlic
• 3 tablespoons red Thai curry paste
• 1 red bell pepper, thinly sliced
• 4 cups peeled and cubed pumpkin
• 28 ounces canned coconut milk
• 2 tablespoons brown sugar
• 1/4 - 1/2 teaspoon pink salt
• 2 cups broccoli
• 1 tablespoon fish sauce
• Optional protein: cubed chicken breasts or cubed tofu

Optional Toppings:

• Steamed jasmine or basmati rice
• Cilantro
• Green onion

Directions:

1. In a large pot or deep pan, heat oil over medium heat. Add in minced shallot, grated ginger, and minced garlic. Sauté for 2-3 minutes.
2. Add in curry paste and stir well. Cook for 2 minutes, then add in sliced bell pepper and cubed pumpkin. Stir and continue cooking for 2 more minutes.
3. Add in coconut milk, brown sugar, and salt, and stir. Bring mixture to a simmer. If using a protein, add it in at this point. Cover with a lid and lower heat to medium-low to continue simmering for 20 minutes.
4. To make a creamy curry, take about half of the coconut milk liquid and cooked pumpkin (leaving the protein in the pot) and add to a high powered blender. Blend until completely pureed, then add back into the pot.
5. Add in broccoli and fish sauce and continue cooking for a few more minutes, stirring occasionally.
6. Serve with steamed rice and top with fresh herbs.

Notes:

This can be made vegan if the fish sauce is left out and tofu is used as the protein (or protein is left out completely).