Thai Red Pumpkin Curry
Ingredients
- 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)
Preparation
In a large pot, add carrots and onions and sauté until onions are translucent.
Add minced garlic and ginger to the pot and stir until fragrant.
Add red curry paste to the pot and stir 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 squash and red lentils to the pot and stir to coat.
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, add broccoli florets to the pot and cover with a lid to steam for 4-5 minutes or until the broccoli is bright green.
Squeeze some lime juice over the top, stir, and serve as desired.