High Fructose Corn Syrup Free Thai Coconut Pumpkin Curry
Total time55 min
Prep time20 min
Cook time35 min
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Learn more →Ingredients
4 servings
For the curry
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 stalk lemongrass, tough outer layers removed, tender inner stalk minced
- 2 tbsp red curry paste (check label: no shrimp paste or fish sauce if needed)
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 lb sugar pumpkin or kabocha squash, peeled and cut into 1-inch cubes (about 3 cups)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth
- 1 tbsp fish sauce (or coconut aminos for a fully plant-based version)
- 1 tbsp fresh lime juice
- 2 cups baby spinach, loosely packed
- salt and pepper, to taste
For serving
- 2 cups cooked brown rice, for serving
- ¼ cup fresh cilantro leaves, roughly torn (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic, ginger, and lemongrass and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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