Thai Pumpkin Curry
Though most people think of pumpkin pie whenever anyone mentions this iconic autumnal fruit, it’s equally delicious in many savory dishes, like this flavorful and filling vegetarian curry, which comes together quickly and can even be made a few days ahead of time and stored in the refrigerator. Serve over steamed white or brown rice, and finish the meal with green beans sautéed in a bit of canola oil and a few drops of sesame oil.
- 1 1/4 lb. pumpkin, cut into 1-inch (2.5-cm) cubes (about 4 cups)
- 2 Tbs. canola or vegetable oil
- 1 small yellow onion, cut into large chunks
- 1 red bell pepper, seeded and cut into 1-inch (2.5-cm) pieces
- Kosher salt and freshly ground pepper
- 2 1/2 Tbs. yellow or red curry paste
- 1 can (13 oz./410 g) unsweetened coconut milk
- 1 cup (8 fl. oz./250 ml) low-sodium vegetable broth
- 1/4 cup (1/4 oz./7 g) fresh basil leaves
- Steamed rice for serving
Bring a large pot of generously salted water to a boil over high heat. Add the pumpkin and cook until soft but not completely cooked, about 5 minutes. Drain well and set aside.
In a heavy saucepan over medium-high heat, warm the canola oil. Add the onion and bell pepper, season with salt and pepper, and sauté, stirring occasionally, until soft, about 6 minutes. Add the pumpkin and curry paste, stir until the vegetables are well coated with the curry paste, and cook for 2 minutes longer.
Add the coconut milk and vegetable broth and bring to a boil. Reduce the heat to low and simmer until the pumpkin is fork-tender but still holds its shape, about 15 minutes. Stir in the basil and season to taste with salt and pepper. Ladle into bowls over steamed rice and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma School Night, by Kate McMillan (Weldon Owen 2015)