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In today's fast-paced world, finding quick and flavorful meals can be a challenge. Fortunately, this 30-Minute Spicy Pumpkin Curry offers a nutritious and comforting option that can be whipped up in no time. Packed with the vibrant flavors of spices and the creamy goodness of coconut milk, this dish is not only delicious but also a feast for the eyes, thanks to the bright orange hue of pumpkin.

30-Minute Spicy Pumpkin Curry

Looking for a quick and comforting fall meal? This 30-Minute Spicy Pumpkin Curry is packed with creamy coconut milk and vibrant spices that warm the soul. Perfect for busy weeknights or festive gatherings, this cozy dish is deliciously nutritious and bursting with flavor. Serve it over rice or quinoa for a complete meal that everyone will love. Try it tonight and save this recipe for later!
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Ingredients
  

1 medium pumpkin (approximately 2-3 lbs), peeled and cut into bite-sized cubes

1 can (14 oz) creamy coconut milk

2 tablespoons red curry paste

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 bell pepper (any color), sliced into strips

1 cup vegetable broth

1 tablespoon soy sauce

1 tablespoon olive oil

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

½ teaspoon chili flakes (adjust to your heat preference)

Salt, to taste

Fresh cilantro, chopped, for garnish

Cooked jasmine rice or quinoa, for serving

Instructions
 

Prepare the Pumpkin: Begin by peeling the pumpkin and chopping it into bite-sized cubes. Set the prepared pumpkin aside to ensure all ingredients are at arm's reach.

    Sauté the Aromatics: In a large pot or deep skillet, heat the olive oil over medium heat. Add the finely chopped onion, minced garlic, and freshly grated ginger. Sauté for 3-4 minutes, or until the onion turns translucent and fragrant, creating a flavorful base for your curry.

      Add Pumpkin and Spices: With the aromatics ready, stir in the diced pumpkin along with the red curry paste, turmeric, cumin, coriander, and chili flakes. Cook for another 2-3 minutes, allowing the spices to infuse and coat the pumpkin cubes evenly.

        Simmer with Liquid Ingredients: Pour in the creamy coconut milk and vegetable broth, then add the soy sauce. Stir to combine all ingredients well. Bring the mixture to a gentle simmer and let it cook uncovered for 15-20 minutes. Stir occasionally until the pumpkin becomes tender and fully cooked.

          Incorporate the Bell Pepper: About 5 minutes before the curry is finished cooking, add the sliced bell pepper. This addition provides a vibrant color and a delightful crunch to the curry.

            Season to Taste: Taste the curry and adjust the seasoning with salt and additional chili flakes based on your preference for spice. You want a balance of creamy texture and a pleasant spice level.

              Serve: Ladle the spicy pumpkin curry into bowls, serving it hot over a bed of fluffy jasmine rice or protein-packed quinoa. Garnish each bowl with fresh, chopped cilantro to elevate the dish with extra freshness and flavor.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                  - Presentation Tips: For an appealing presentation, consider serving the curry in deep bowls alongside a lime wedge. A sprinkling of sesame seeds on top can also add an attractive finishing touch.