In the kitchen, pumpkin is usually only used in pies or in soups. However this curry recipe is here to change your mind about the iconic orange gourd. The earthy, sweet vegetable is the perfect base for a spicy, Thai-inspired coconut curry. We begin by roasting the pumpkin to provide some caramelization and nuttiness that will add a lot to the final dish. Then we take some of the roast pumpkin and actually blend it into the curry sauce which adds another layer of pumpkin flavor to the dish.
We used bell pepper, bird’s eye chilis, shallot and bamboo shoots as the costars for this curry but feel free to add other veg like broccoli or eggplant. Also, this recipe does have fish sauce so if you want a purely vegan version, go ahead and swap for some soy sauce or simply leave it out all together.
Want some more pumpkin inspiration? Try out one of these 45+ pumpkin recipes. But if you do try your hand at making this, let us know how it came out in the comments below!