Ingredients
Vegetables
- 1 pound pumpkin or butternut squash (cut into 1-inch cubes)
- 1 red onion (thinly sliced)
- 1 large tomato (chopped)
- 1 red chili (thinly sliced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
Spices and Seasonings
- 1 teaspoon black cumin seeds
- 1 tablespoon red curry paste
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground cardamom
- Salt and pepper (to taste)
Liquids and Oils
- 2 tablespoons olive oil
- 1/4 cup vegetable broth or water
- 1 can (13.5 oz) full-fat coconut milk
Other Ingredients
- 1 tablespoon peanut butter
Instructions
- Brown the Pumpkin: In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat. Add the pumpkin cubes and season with salt and pepper. Cook for 10-12 minutes, stirring occasionally, until the pumpkin is browned and slightly caramelized. Remove the pumpkin from the pot and set aside.
- Prepare Aromatics: In the same pot, add the cumin seeds and cook until fragrant, about 1 minute.
- Cook Onions and Spices: Add the sliced red onion to the pot and cook until soft and translucent, about 5 minutes. Add the minced garlic, grated ginger, and sliced red chili. Stir in the red curry paste and cook for another 5 minutes, stirring frequently to prevent burning.
- Add Spices and Liquids: Stir in the turmeric, ground coriander, garam masala, and ground cardamom. Cook for about 1 minute until fragrant. Add the peanut butter, chopped tomato, and vegetable broth (if needed to adjust consistency). Mix well.
- Simmer with Coconut Milk: Pour in the coconut milk and return the browned pumpkin to the pot. Stir gently to combine and bring the mixture to a gentle simmer. Cook for about 5 minutes, allowing the flavors to meld together.
- Serve: Serve the curry hot over rice. Accompany with naan bread and sprinkle with cashews if desired.
Notes
- For a spicier curry, increase the amount of red chili or add chili flakes.
- Use fresh pumpkin or butternut squash for the best texture; frozen can be substituted but may be softer.
- Vegetable broth can be used to adjust the consistency if the curry is too thick.
- Garnish with fresh cilantro or toasted cashews for extra flavor and crunch.
- For a vegan version, ensure the naan bread served is vegan or serve with plain rice only.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
