This warm and cozy spicy Thai coconut curry with roasted pumpkin makes a delicious and satisfying meal for the chilly fall nights ahead.
I’m obsessed with this dish. Believe it or not but I already prepared it twice over the last couple of weeks, adjusting the recipe to my own tastes from one time to another. Butternut squash and all kind of pumpkins are definitely the star ingredient in my kitchen this fall, and I kind of become an expert at peeling and chopping pumpkins too (definitely not my favorite part though… what about you?).
A few other savory pumpkin recipes you need to try:
- Red Lentil Dahl with Roasted Pumpkin and Hazelnuts
- Cranberry Quinoa Stuffed Roasted Butternut Squash
- Pumpkin Walnut Tartines with Blue Cheese
- Pumpkin, Spinach and Goat Cheese Quiche
My favorite way to prepare pumpkin is roasted, always. Whether I roast them in the oven with a generous drizzle of olive oil or in a large skillet/frying pan with both butter and olive oil until slightly golden on all sides and tender in the inside, I always find that pumpkins taste better when roasted. Also, pumpkin are healthy, comforting and incredibly satisfying, which make them the perfect vegetable to use in this season. Fun fact: I used to not like pumpkins at all when I was a kid. True story!
Inspired from a slow cooker version, this recipe did not totally convince me when I tried it the very first time and I made a few adjustments along the way to make sure it would suit my own tastes. And also, important to me: you do not necessarily need to have a slow cooker to prepare it. Still, you don’t need to have that much time ahead of you to prepare it. Also, you will most certainly have leftovers, so feel free to prepare some lunch boxes, you will be thrilled to have a five star homemade lunch the next days.
I start with preparing the sauce in a small saucepan placed on low-medium heat, whisking all the ingredients until combined and smooth. The sauce will appear rather liquid at first, but you don’t want it thicker at the moment. Set aside, and prepare the roasted pumpkin in a large skillet. Once the pumpkin is roasted and cooked through, and only then, cover with half of the sauce and start cooking the pasta. Note here that I went for pasta as I found it brought an original spin to a curry, but you could equally well serve it with rice. This would by the way also make a great vegan version (also, remember to skip butter and fish sauce to make the dish completely vegan).
While sauce is simmering with the pumpkin, the mixture will start thicken rather quickly. If so, lower the heat or turn it off if you happened to forget your curry a little bit too long while doing other things on the side (it happens to me all the time). You want it saucy but definitely not creamy or the dish will be more on the heavy side and the flavors less fragrant. Lime juice and freshly grated ginger in particular must absolutely be added toward the end to keep their flavors intact. At the very end, add the fresh spinach and stir quickly, until wilted.
Once cooked, combine the pasta with a little bit of the remaining sauce to prevent from sticking, plate and top with the Thai coconut pumpkin curry. Additional toppings are always welcome, such as fresh cilantro, toasted walnuts and pomegranate if you happen to have some (it makes such a colorful dish). Squeeze additional lime juice and drizzle more freshly grated ginger, and serve warm.
- 4 ounces (112g) Thai Red curry paste
- 1 cans (14 ounce / 400 ml) coconut milk
- 1½ cups (350 ml) vegetable broth
- 1 Tablespoon fish sauce
- 1 Tablespoon creamy peanut butter
- 4 cups (500g) diced pumpkin of your choice
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 lime, juice + extra for serving
- 1-inch (2,5 cm) fresh ginger, grated + extra for serving
- 2 cups (60g) fresh spinach
- 1 pound (450g) tagliatelles or fettuccine
- ⅓ cup (35g) walnut halves, toasted
- Fresh cilantro, roughly chopped
- Pomegranate seeds, for serving (optional)
- In a small saucepan placed over low-medium heat, whisk together the curry paste, coconut milk, broth, fish sauce, and peanut butter, until smooth.
- Heat olive oil and butter in a large non-stick skillet and once hot, throw in the diced pumpkin, roasting on all sides until cooked through. Season with salt and pepper.
- Cover with half of the sauce, add the lime juice, freshly grated ginger, and cook for a few minutes. Stir in the spinach and cook for 2-3 more minutes, until wilted. Don't overcook or the sauce will become too thick. If so, add a little bit of the remaining sauce or a little bit of water to thin.
- Meanwhile, bring a large pot of salted water to a boil and cook the tagliatelles according to package directions. Drain and stir with a little bit of the remaining sauce to prevent from sticking.
- To serve, divide the pasta into plates and spoon the curry overtop. Drizzle some additional lime juice and grate more fresh ginger. Top with toasted walnuts, pomegranate seeds, cilantro, and enjoy!
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