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Thai Pumpkin Chickpea Curry

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 0
Course: Main Course, Side Dish
Ingredients Method

Ingredients
  

  • 2 Cups Cubed Pumpkin
  • 1 Cup Canned Chickpeas
  • 1 Cup Sliced Red Pepper
  • 1 Tbsp Thai Red Curry Paste
  • 1 Tbsp Oil
  • 1 Tsp Minced Garlic
  • 2 Tsp Soy Sauce
  • 1 Tsp Sugar
  • ⅛ Tsp Salt
  • ¼ Tsp Red Pepper Flakes (Optional)
  • 1 Tbsp Lime Juice
  • 1 14-15 oz Thick Coconut Milk

Method
 

Making on a Stovetop
  1. Take a pan. Heat the oil over medium heat. Add minced garlic to it and saute it till it turns golden (not brown).
  2. Add red curry paste, soy sauce, salt and sugar to it. Stir it a few times and mix pumpkin in the pan.
  3. Cook till the pumpkin looks caramelized. Add chickpeas and coconut milk to the pan.
  4. Mix them and add 1 cup of water to it. Add sliced red pepper, red pepper flakes and cook the curry till it reaches the consistency of your liking.
  5. Remove the pan and taste the seasoning. Adjust the seasoning if you want.
  6. Sprinkle the lime juice and serve with rice or any grain.
How to Cook in an Instant Pot
  1. Switch on the Instant Pot and turn the saute mode on.
  2. When it displays hot, heat oil in it and add minced garlic. Saute till the garlic looks golden.
  3. Add red curry paste, soy sauce, salt and sugar to the Instant pot and stir for a couple of minutes.
  4. Mix pumpkin in at this time and cook till it looks a little caramelized. Make sure it doesn't stick to the bottom.
  5. At this time add coconut milk, chickpeas, water, and pepper flakes.
  6. Stir it once and cover with the lid.
  7. Cancel the saute button and cook on high pressure for 3 minutes.
  8. Let the pressure release naturally. Add sliced red pepper to the curry.
  9. Remove the lid and stir it once. Taste the seasoning.
  10. Add lime juice and serve with any grain or rice of your choice.
  11. Enjoy!!!
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