Pumpkin Curry

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger

  Spices, ground

  2 tbsp or 11g

• Curry Paste Hot

  Marks & Spencer

  75g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  794g

• Vegetable Classics, Hearty Penne in Chicken Broth

  Progresso

  1 cup or 238g

• Pumpkin

  Raw

  4 cup, cubed or 464g

• Broccoli

  Raw

  ½ bunch or 304g

• Lime juice

  Raw

  2 tbsp or 30g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Rice

  Brown, Instant - Safeway

  400g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Light Coconut Milk

  TCC

  800 ml or 1000g

• Chicken thigh

  Broilers or fryers, meat only, raw

  600g

Directions

1. Heat a Dutch oven or similar large saucepan over medium heat. Once hot, add the oil, red pepper, and onion. Cook, stirring often, until the onion is turning translucent, 3 to 4 minutes.
2. Stir in the garlic and ginger. Then, stir in the curry paste. Cook for 1 minute, stirring constantly. The pot should be very fragrant.
3. Add chicken thighs in. Stir fry until harden.
4. Add the coconut milk and broth. Stir until smoothly incorporated. Bring to a steady simmer. Let simmer to reduce for 10 minutes (if you haven't cubed your pumpkin/squash yet, this is a great time to do it).
5. Add the cubed pumpkin to the soup and let simmer, stirring every now and then to make sure it cooks evenly and doesn't stick to the bottom), until the pumpkin is tender (be sure to taste a few pieces), about 10 minutes.
6. While the squash simmers, cut the broccoli into florets.
7. Add the broccoli to the curry, stirring to combine (some of the pumpkin cubes may start breaking down a little, which is fine and delicious). Simmer 5 additional minutes, until the broccoli is bright green and tender.
8. Stir in the lime juice, soy sauce, and fish sauce. Serve warm with rice and a sprinkle of cilantro, plus additional soy sauce as desired.
9. Source: www.wellplated.com/pumpkin-curry/

Similar Foods

• Curry Pumpkin Soup
• Simple Thai Pumpkin Soup
• Pressure Cooker South Indian Sambar