While making curry kind of sounds complex, it’s actually quite easy! Once your produce is washed and chopped, all that’s left to do is stir and simmer! This piquant dish is tasty all year long, but it’s especially appropriate during the fall and winter seasons. Serve it to your family and friends over quinoa or rice (or simply by itself!) for a comfort-food-worthy meal they’ll love. If you prefer a thicker, creamier curry, simply replace the vegetable broth (or water) with another can of coconut milk.
Hungry yet? Go ahead and make this coconut curry if you’re in a hurry so you can keep calm and curry on with your busy day!
1-1/2 Tbsp. avocado oil
3 large garlic cloves, finely chopped
1-inch ginger, finely chopped
1 small red onion, chopped
1 green chili, chopped
2 Tbsp. red curry paste
1 tsp. ground coriander
1/2 tsp. garam masala
1/2 tsp. ground turmeric
1 large red pepper, sliced
3-1/2 cups cubed pumpkin, from small 800-gram pumpkin
14-oz. can light coconut milk
1/4 cup vegetable broth or water
1 tsp. salt, or to taste
1 Tbsp. brown sugar, or to taste
1-1/2 cups baby kale, chopped
Cilantro or basil, to garnish
1. Heat large pot over medium. Add garlic, ginger, red onion and green chili. Sauté for 3 minutes until onions soften.
2. Add red curry paste, ground coriander, garam masala and turmeric. Stir spices for few seconds.
3. Add red pepper and pumpkin and toss to combine with spices. Cook for 2 minutes. Add coconut milk, vegetable broth (or water), salt and brown sugar. Stir until well combined.
4. Lower heat to medium-low, cover pot and simmer around 10 minutes or until pumpkin is soft. Stir in chopped kale and simmer for 2 more minutes. Taste and adjust seasonings if necessary. Squeeze in lime juice.
5. Garnish with cilantro or basil and serve curry over rice or quinoa!