Coconut Pumpkin Curry

There is nothing better than making a cozy pumpkin curry on a cool autumn day. This here is a recipe for a 1-pot curry because ain't nobody got time to wash all those dishes.

The sweetness of the coconut milk complements the spices perfectly to give you a flavorful and comforting meal. Try making this for a date night in with your signifcant other or for a weekend dinner with the family. I have yet to meet anyone that is not a fan of this curry!⠀⠀⠀⠀

This curry is also big on textures; from the creamy broth to the meaty pumpkin chunks.. to the crunchy roasted cashews. I love adding broccoli becuase it absorbs the broth so well making your bite extra flavorful and juicy. I also love adding zucchini and red bell peppers!

Substitues:

You don't necessarily need to add pumpkin and butternut squash - choose one or the other. You can also add acorn squash, crookneck pumpkin or any of your favorite squashes/pumpkins.

I do not recommend substituting coconut milk for any other type of milk. This one has the perfect texture and flavor for this curry.

Other vegetables that work well with this curry include cauliflower, carrots, other types of bell peppers and green beans.

Instead of coconut sugar you may use maple syrup, cane sugar or exclude sugar. I prefer using at least a bit of sugar, it really makes a difference!

You can either choose red curry or yellow curry paste, both work extremely well!

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Ingredients:

• 1 can Coconut Milk (low fat or regular)

• 1/2 can Coconut Cream

• 3-4 Tbsp Red Curry Paste (I used Thai Kitchen)

• 2 Tbsp Ginger, minced

• 2 Tbsp Soy Sauce or Coconut Aminos (low sodium)

• 2-3 Tbsp Coconut Sugar

• 2 cups Vegetable Broth

• 1 Tbsp Garlic, minced

• 1 1/2 cup Butternut Squash, diced/cubed

• 3/4 cup Baking Pumpkin, diced/cubed

• 1 small onion, diced

• 2 small red peppers or 1 large jalapeño

• 1 red Bell Pepper

• 1 cup Broccoli florets

• 1 cup Cashews, roasted

• Salt to taste

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⠀Instructions:

1. Use a large cutting board to dice/mince and prep all of your vegetables.

2. Heat a large pot over medium-high heat. Add a splash of vegetable broth, ginger, garlic, onion, spicy peppers and sauté for about 5 minutes, stirring frequently. Add more veg broth splashes as needed.

3. Add curry paste and sauté for a few more minutes. Continue adding splashes of veg broth to prevent from sticking to the pot.

4. Add butternut squash, pumpkin and red bell pepper. Sauté for about 5 more minutes.

5. Add coconut milk, coconut cream, vegetable broth, coconut sugar, soy sauce, salt and bring to a very low simmer. Simmer for 15 minutes.

6. After 15 minutes has passes, taste the broth and adjust spices and seasonings.

7. Add broccoli and simmer for 5 more minutes. Take out about 1 cup of pumpkin and butternut squash chunks. Blend and add puree back into the pot. This helps create a thicker broth.

8. Turn pot off and add cashews. Serve immediately and top off with fresh cilantro, Thai basil and chili flakes.

*I love roasting my pumpkin and butternut squash in the oven when I have time, it adds great flavor and texture.