Vegetarian Pumpkin Curry

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Don’t be intimidated by curry! Our recipe makes it easy to prepare and oh-so delicious. This simple dish of pumpkin, bell peppers and fragrant fresh basil and coconut milk is ready in just 25 minutes.

Vegetarian Pumpkin Curry

Rating:

By: Team Beachbody

Posted in: Dinner, Dinners, Healthy Dinners, Main Course, Recipes, Vegetarian

Servings
6 servings, 1 cup each

Prep Time
10 min.

Cook Time
15 min.

Ingredients:

1 cup canned light coconut milk, divided use
2 Tbsp. vegetarian red curry paste
2 cups low-sodium organic vegetable (or chicken) broth
½ tsp. sea salt (or Himalayan salt)
1 lb. raw pumpkin, cut into large cubes (about 3½ cups)
½ medium red bell pepper, sliced
4 kaffir lime leaves (optional)
½ cup chopped fresh basil
1 Tbsp. black sesame seeds (optional)
1 Tbsp. unsweetened shredded coconut (optional)
3 cups cooked brown rice, hot

Instructions

Here are your instructions:

Heat coconut milk and red curry paste in medium saucepan over medium-high heat, stirring frequently until well mixed.
Add broth, salt, pumpkin, bell pepper, and lime leaves if desired. Bring to boil. Reduce heat to medium-low; cook, stirring occasionally for 10 to 12 minutes, or until pumpkin softens.
Add basil, sesame seeds (if desired), and coconut (if desired); cook for 1 to 2 minutes. Remove lime leaves.
Place ½ cup of rice in each of six serving bowls and top with pumpkin mixture.

Recipe Notes

Tip: If you have an Asian market in your area, you will be able to find kaffir lime leaves and Thai basil (which you can use instead of regular basil).