Thai Pumpkin Curry with Chickpeas

Ingredients

• about 450 g Pumpkin
• 1 can Chickpeas
• 2 cans Coconut Milk
• 2 tbsp Red Curry Paste
• 1/2 cup Vegetable Broth
• 1 tbsp Brown Sugar
• 1 tbsp Lime Juice
• 2 cups Spinach
• 4 cups Rice
• 1 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 1 tablespoon of vegetable oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 2 tablespoons of red curry paste and cook, stirring constantly, for 1 minute until it smells fragrant.
2. 2Add the about 450 g of pumpkin and the 1 can of chickpeas to the pot. Cook, stirring occasionally, for 5 minutes.
3. 3Pour in the 2 cans of coconut milk and the 1/2 cup of vegetable broth. Stir everything together and bring the mixture to a gentle simmer.
4. 4Stir in the 1 tablespoon of brown sugar and the 1 tablespoon of lime juice. Reduce the heat to low, cover the pot, and cook for about 20 minutes, or until the pumpkin is tender when poked with a fork. The curry should be bubbling very gently.
5. 5Add the 2 cups of spinach to the pot. Stir gently until the spinach has wilted into the curry, which should take about 1-2 minutes.
6. 6Serve the Thai pumpkin curry hot with the 4 cups of rice.

Related Guides