This Pumpkin Red Curry is hearty and warming with sweet notes to it from the coconut and kabocha squash in it. Cooks in less than 30 minutes!
- 2 tsp oil or 2 tbsp vegetable broth
- 1 carrot (sliced)
- 1 small onion (diced)
- 1 inch ginger (minced)
- 4 garlic cloves (minced)
- 3 tbsp red Thai curry paste
- 2 cups kabocha squash or peeled sweet potato (cubed)
- 1/3 cup red lentils
- 1 can chickpeas (rinsed and drained)
- 1 cup full fat coconut milk
- 2 cups vegetable broth
- 1 tbsp soy sauce or coconut aminos
- 1 tbsp sugar or maple syrup
- 1 cup broccoli florets
- Lime wedges for serving (optional)
- In a large pot add carrots and onions and sauté until onions are translucent.
- Add in minced garlic and ginger and stir until fragrant.
- To the pot, add your red curry paste and stir it for about 2 minutes to fully bloom the spices (if the paste starts sticking add a splash of vegetable broth to loosen).
- Once fragrant, add your squash and red lentils and stir to coat.
- Next, stir in the chickpeas and sauté for a minute to coat.
- Add sugar, soy sauce, coconut milk and vegetable broth to the pan, stir and bring to a boil then reduce to a low simmer.
- Cover with a lid and cook for 20 minutes.
- After 20 minutes elapse, add broccoli florets and cover with a lid to steam for 4-5 minutes or until broccoli is bright green.
- Squeeze some lime juice over top, stir and serve as desired.
To make sure this dish is gluten free, make sure to use gluten free soy sauce or tamari or coconut aminos.
Do not be afraid to use canned chickpeas. They save time and once rinsed well typically has less sodium and starches that promote gas. They are a life saver.
The spiciness of this dish is dependent on the brand of curry paste you use. Most brands will indicate the level of spiciness on the packaging.
Keywords: chickpeas, curry, quick and easy