Thai Pumpkin Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Thai curry made with pumpkin, vegetables, and aromatic curry paste in coconut milk. Warming and flavorful with ginger and garlic, it's a family-friendly weeknight dinner that's naturally plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon coconut oil
- 1 cup carrot (sliced)
- 1/2 cup onion (diced)
- 1 red pepper (thinly sliced or roughly chopped)
- 4 teaspoons red curry paste
- 1 tablespoon fresh garlic (minced)
- 2 teaspoons brown sugar or coconut sugar
- 2 teaspoons fresh ginger (minced)
- 1 1/2 teaspoons salt
- 1 can full-fat coconut milk ((14.5 ounces))
- 2/3 cup canned pumpkin purée
- 1 teaspoon fish sauce
- 2 cups fresh pumpkin (or squash) (peeled and cut into 1/2-inch cubes)
- 2 cups broccoli (cut into small florets )
- 2 tablespoons fresh lime juice
- 2 tablespoons water ((optional for slighter thinner curry))
- 1/2 cup cilantro (roughly chopped)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1234mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 803mg
- Calcium
- 80mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1234MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.