Flavorful Spicy Pumpkin Curry

Today’s Recipe: Spicy Pumpkin Curry

Hey there, foodies! Today, I’m thrilled to share my latest creation with you all – a spicy pumpkin curry that’s perfect for cozy fall evenings. The combination of sweet pumpkin with a kick of heat is a flavor explosion that I can’t wait for you to try. Let’s dive into the recipe!

Ingredients:

• 500g diced pumpkin
• 400ml coconut milk
• 2 tbsp red curry paste
• 1 large onion, sliced
• 3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 250ml vegetable broth
• 2 tbsp lime juice
• 1 tsp sugar
• to taste
• for garnish

Kitchen Tools:

• chef’s knife
• cutting board
• large pot
• wooden spoon
• grater
• measuring spoons

To start, heat some oil in a large pot over medium heat. Add in the sliced onion, minced garlic, and grated ginger. Cook until the onion is soft and translucent, about 5 minutes.

Next, add in the red curry paste and cook for another 2 minutes to release all those aromatic flavors. Then, toss in the diced pumpkin and stir well to coat in the curry paste mixture.

Pour in the coconut milk and vegetable broth, then bring the curry to a simmer. Let it cook for about 20 minutes, or until the pumpkin is tender.

Once the pumpkin is cooked through, add in the lime juice, sugar, salt, and pepper. Give it a taste and adjust the seasonings as needed.

Serve the spicy pumpkin curry hot, garnished with a sprinkle of fresh cilantro. The creamy coconut milk balances out the heat of the curry paste perfectly, creating a comforting and satisfying dish.

Approximate total weight of cooked dish: 1200g
Approximate number of servings: 4
Average weight of one serving: 300g
Approximate calorie count per serving: 250 calories

One unique tip for this dish is to sprinkle some toasted pumpkin seeds on top for an extra crunch and nutty flavor. It adds a wonderful textural contrast to the creamy curry.

I hope you give this spicy pumpkin curry a try and make it your own by adjusting the spice level to suit your taste. Enjoy!