Thai Pumpkin Yellow Curry

Mildly colored and flavorful Thai inspired pumpkin yellow curry is our favorite. This Curry mixed with rice serves as a hearty and satisfying meal. This gravy with coconut milk and added vegetables is so rich and healthy.

Ingredients (Serves 3)

Preparation time – 15 mins Cooking time – 20 mins

• Onion – 1 medium sized, cut into cubes
• Garlic – 2 cloves, chopped
• Pumpkin – 1 small sized, cut into cubes
• Bell Peppers (Red, Yellow) – 1/2 each, cut into cubes
• Coriander leaves – for garnishing
• Coconut Cream (thick) – 1/4 cup
• Coconut Cream (thin) – 1/2 cup
• Water – 1/4 cup
• Salt – As required
• Coconut oil – 2 tbsp

Yellow Curry paste

• Lemon grass – 2 stalks, cut into pieces
• Shallots – 5, chopped
• Garlic – 7 cloves, chopped
• Cumin seeds / Jeera – 1 tsp
• Coriander seeds – 1 tsp
• Ginger – 1 inch, chopped
• Thai Red bird eye chilli / Fresh Red Chilli – 2, chopped
• Lemon juice – 1 tbsp
• Lemon zest – 1/2 tsp
• Coconut cream (thick) – 3 tbsp
• Pepper powder – 1/2 tsp
• Turmeric – 3/4 tsp
• Water – As required

Steps

• To prepare the yellow curry paste, grind all the ingredients with little water.

• In a pan, add oil, onions, garlic and saute for 2 mins till the onions turns transparent.

• Add pumpkin and cook for 3 mins till it turns soft.

• Add bell peppers and saute for a minute.

• Now add the yellow curry paste, thick coconut cream and cook in low flame until the raw smell goes off.

• Add the thin coconut cream and give it a stir.
• Switch off the flame and garnish with coriander leaves and enjoy !!! It can be served with rice, quinoa.

Key Points

• Make sure not to overcook pumpkin as it turns mushy.
• You can other veggies like carrot, broccoli, baby corn too.
• Gravy was little spicy as we love it so.
• Garnish with cashews if desired.