Pumpkin Curry

By Justin SullivanPublished: Jul 9, 2021

Approved by the Delish Test Kitchen

1 Rating

Joel Goldberg

Yields:

3 - 4 serving(s)

Prep Time:

15 mins

Total Time:

1 hr

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In the kitchen, pumpkin is usually only used in pies or in soups. However this curry recipe is here to change your mind about the iconic orange gourd. The earthy, sweet vegetable is the perfect base for a spicy, Thai-inspired coconut curry. We begin by roasting the pumpkin to provide some caramelization and nuttiness that will add a lot to the final dish. Then we take some of the roast pumpkin and actually blend it into the curry sauce which adds another layer of pumpkin flavor to the dish.

We used bell pepper, bird's eye chilis, shallot and bamboo shoots as the costars for this curry but feel free to add other veg like broccoli or eggplant. Also, this recipe does have fish sauce so if you want a purely vegan version, go ahead and swap for some soy sauce or simply leave it out all together.

Want some more pumpkin inspiration? Try out one of these 45+ pumpkin recipes. But if you do try your hand at making this, let us know how it came out in the comments below!

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Ingredients

1
small pumpkin or kabocha squash (about 3 to 3 ½ lb)
5 Tbsp.
vegetable or peanut oil, divided
Kosher salt
1/4 cup
Thai red curry paste
1
(13.5 oz) can coconut milk
1
small green bell pepper, seeded and sliced into strips
1
small red bell pepper, seeded and sliced into strips
1
medium shallot, halved and thinly sliced
2
to 3 Thai bird's eye chilis, sliced
1/3 cup
canned bamboo shoots, drained and sliced into thin matchsticks
1/2
lime, juice
1 1/2 Tbsp.
fish sauce
1/4 cup
fresh Thai basil, plus more thinly sliced for serving
Lime wedges, for serving
Steamed rice, for serving

Directions

1. Step 1Preheat oven to 400º. Halve the pumpkin, scoop out seeds and discard. Cut into 8 to 10 thick wedges. Place on a parchment-lined baking sheet, drizzle with 3 tablespoons of oil and season with salt. Roast until almost completely tender (you should be able to stick a fork in with just a bit of resistance), 20 to 25 minutes. Let cool.
2. Step 2When cool enough to handle, use a paring knife to carefully remove the skin from the pumpkin. Roughly chop the pumpkin into 2 inch pieces. Find some more tender pieces and mash enough to fill a ¼ cup measure and set aside.
3. Step 3In a large Dutch oven or other heavy-bottomed pot heat 2 tablespoons of the oil over medium-high. Once the oil is shimmering, add red curry paste and cook, stirring often, until fragrant and has darkened in color, 2 to 3 minutes. Reduce heat to medium-low, stir in coconut milk and simmer about 3 minutes more. Remove from heat and let cool slightly.
4. Step 4Add mashed pumpkin and ¼ cup water to coconut mixture and, using an immersion blender, puree until smooth. (Alternately, transfer mixture to a regular blender, and puree until smooth; return sauce to pot.).
5. Step 5Add green bell pepper, red bell pepper, shallot, chili, and bamboo shoots to the pot. Bring mixture to a boil, reduce heat to medium-low and simmer, covered, until the veggies have begun to soften, 5 to 7 minutes. Uncover and add reserved pumpkin and simmer until tender, about 5 minutes.
6. Step 6Just before serving, stir in lime juice, fish sauce and Thai basil leaves. Ladle curry over white rice and top with sliced basil. Serve with lime wedges.