I will always associate this dish with my mom. The first time I made it she fell in love with it and I always try to make it for her when she comes and visits. And for a traditional Pakistani mom who prefers Pakistani food over everything it’s rare to find a recipe that she likes. So when this got the seal of approval it dang well made it to the top of the list of recipes to keep! It’s super fast and easy and can be vegetarian if you substitute the chicken broth for vegetable broth. I adapted this recipe from Carls Bad Cravings and it’s totally fantastic. If you want to add protein and have it with chicken, check out her recipe! And the best part is….It’s a one pot recipe! So minimal clean up!
- 2 tbsp coconut oil
- 1 tbsp minced garlic
- 1 tbsp pureed ginger
- 2 tbsp Thai red curry paste
- 15 oz bag cubed butternut squash
- 2 cups diced red onion
- 1 small sweet potato cubed
- 1 Granny Smith apple, peeled and cubed
- 15 oz can of pure pumpkin purée (not pumpkin pie filling!)
- 1 tsp salt
- 1/4 tsp black pepper
- 1 Maggi chicken bouillon cube
- 1 zucchini peeled and chopped into 1 inch pieces
- 1 cup water
- 1 can coconut milk
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 1 tbsp dried basil
- 2-4 tsp sriracha (optional)
- 1-2 tbsp lime juice (Taste based on preference)
- 1 tbsp chili garlic sauce (optional)
- In a large pot heat 2 tbsp coconut oil on medium heat. Add garlic, ginger, and Thai curry paste. Fry for 30 second – 1 minute.
- Add in butternut squash, red onion, sweet potato, apple and sauté for 3 minutes.
- Add in 1 can of pure pumpkin purée, 1 tsp salt, 1/4 tsp black pepper, 1 Maggi chicken bouillon cube and sauté for 10 min on medium high heat.
- Now add zucchini, water, coconut milk, brown sugar, fish sauce, dried basil, sriracha and mix well.
- Cover with a lid, lower the heat and cook for 15-20 minutes.
- Mix well, add lime juice and taste test for seasonings.
- Enjoy it warm by itself or over some white rice!
Recipe adapted from: https://carlsbadcravings.com/pumpkin-coconut-fall-curry/