Piping Pot Curry · by Meeta Arora★ 4.9 (13)
Thai Pumpkin Red Curry (Instant Pot & Stovetop)
NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 10%
CARBS 23G27% OF CAL
5G FIBER8G OTHER11G TOTAL SUGAR
FAT 28G74% OF CAL
21G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
One-pot Thai red curry with pumpkin, broccoli, bell pepper, and coconut milk, made on stovetop or Instant Pot. Vegan, gluten-free, and full of aromatic spice.
mainthaicurry🥘 pressure cooker🫕 dutch ovendairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon Oil
- 3/4 cup Yellow Onion (sliced)
- 1 Thai Green Chili (diced)
- 2 tablespoon Ginger (grated)
- 4 cloves Garlic (minced)
- 2-3 tablespoon Red Curry Paste (I used the Maesri brand)
- 3 cups Pumpkin or Butternut Squash (peeled and cubed into 1.5 inch pieces)
- 1 can Coconut milk (14 oz, full-fat, divided)
- 1/2 teaspoon Salt (adjust to taste)
- 1 teaspoon Brown Sugar (or palm sugar)
- 1 cup Broccoli (cut into small florets)
- 1 cup Red Bell Pepper (sliced )
- 1 tablespoon Lemon juice
- 1/4 cup Cashews (optional)
- Fresh Cilantro leaves (chopped to garnish)
- Fresh Basil leaves
At a glance
PER SERVING · TIME 30M
CAL 17%·PRO 10%
CARBS 23G27% OF CAL
5G FIBER8G OTHER11G TOTAL SUGAR
FAT 28G74% OF CAL
21G SAT7G UNSAT
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
- 20m
- Sodium
- 671mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 815mg
- Calcium
- 63mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 671MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.