About the Recipe
This roasted pumpkin curry is creamy, warming, and full of rich Thai-inspired flavor. Roasting the pumpkin first creates tender caramelized edges that pair beautifully with coconut milk, chickpeas, and yellow curry paste.
Ingredients
For the Roasted Pumpkin
3½ cups pumpkin or butternut squash, peeled and cut into bite-sized cubes
1 tbsp olive oil
Salt and freshly cracked black pepper, to taste
Paprika, optional
For the Curry
2 tbsp coconut oil
1 medium shallot, minced
2 tbsp fresh ginger, minced
2 tbsp garlic, minced
1 small jalapeño, seeded and diced
3 tbsp yellow Thai curry paste, or more to taste
2 cans (14 oz / 400 ml each) light coconut milk
1 can (15 oz / 400 g) chickpeas, drained and rinsed
2 tbsp maple syrup or agave
1 tsp ground turmeric
1 tsp paprika
1 tbsp soy sauce or tamari
Red pepper flakes, to taste
Pinch of sea salt, or to taste
To Serve
Steamed jasmine or basmati rice
Warm naan
Fresh cilantro
Roasted pumpkin seeds
Red pepper flakes
Lime wedges, optional
Preparation
Step 1
Preheat the oven to 425°F (220°C).
Step 2
Place the pumpkin cubes on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and black pepper.
Step 3
Roast for 25–30 minutes, turning halfway, until tender and lightly caramelized.
Step 4
While the pumpkin roasts, heat the coconut oil in a large skillet or saucepan over medium heat.
Step 5
Add the shallot and cook for 3–4 minutes, until softened.
Step 6
Stir in the garlic, ginger, and jalapeño and cook for 1 minute.
Step 7
Add the yellow curry paste and cook for another 1–2 minutes, stirring constantly.
Step 8
Pour in the coconut milk and stir until the curry paste is fully incorporated.
Step 9
Add the chickpeas, maple syrup or agave, turmeric, paprika, soy sauce or tamari, red pepper flakes, and sea salt.
Step 10
Bring to a gentle simmer. Add a splash of vegetable broth if a thinner curry is desired.
Step 11
Fold in the roasted pumpkin and simmer for 5–10 minutes.
Step 12
Taste and adjust the seasoning, then serve with rice, naan, cilantro, pumpkin seeds, and red pepper flakes.
