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Pumpkin Curry
Rated 5.0 stars by 1 users
Category
meals
Cuisine
Vietnamese
Warm, cozy, and full of autumn comfort, this pumpkin curry brings together roasted pumpkin and our Vietnamese Lemongrass Curry Simmer Sauce. It’s a quick, easy, weeknight dish that feels both bright and hearty—perfect with rice, noodles, or crusty bread.
Ingredients
-
1 jar Red Boat Spicy Vietnamese Lemongrass Curry
- 2 3/4lb pumpkin, peeled
- 8.5oz coconut milk
- ½ onion, diced
- 1 tsp salt
- Oil
Directions
Preheat your oven to 350F.
- Slice the pumpkin in half lengthwise. Use a spoon to scoop out the stringy “guts” and set aside the seeds for roasting.
- Slice the pumpkin into 1 inch moon-shaped slices. Cut each moon slice into 1 inch cubes.
- To a baking sheet, add pumpkin seeds to one side of the baking sheet and the pumpkin slices to the other side. Toss in salt and oil and bake at 350F for 45 minutes, tossing halfway. Remove the seeds if they finish cooking first. Remove seeds and pumpkin from the oven and set aside to cool.
- To a blender, add ¾ of the roasted pumpkin and 1 jar of Red Boat Spicy Vietnamese Lemongrass Curry. Blend until smooth.
- To a pot over medium low, add oil and diced onions. Saute for a couple minutes until they become slightly translucent. Stir in the blended pumpkin curry and coconut milk.
- Stir in the remaining roasted pumpkin and cover for a few minutes for the curry to infuse into the roasted pumpkin. Simmer for 5-10 minutes until the curry thickens to desired consistency. Enjoy with rice, noodles, or bread!
