Creamy Pumpkin Curry with Coconut Brown Rice
This curry is perfect. I made this Creamy Pumpkin Curry for my family and they grew a strong affinity for it after their first bites! We’ve had it for nearly every meal and just finished it last night. It really is that good! Whenever I go out for Thai my favorite dish to order is pumpkin curry, however, I always leave feeling as if I only ordered broth with just two pumpkin bites. That’s why I found it ideal to make my own, filling it with an abundance of winter squash! It is possibly the best comfort dish as it is made with seasonal ingredients from the pumpkin squash, green beans, and carrots. I found these all at the farmers market last weekend and since they're in season they are ripe with flavor and are at the best price point! I used Kabocha squash, which is a hidden gem within the squash family. I do enjoy butternut squash but this is better, much better. It is buttery, creamy, and tender and the skin is even edible! This curry is so filling from the combination of creamy coconut milk, tender Kabocha and crunchy green beans. What pulls this curry together is the coconut brown rice. This is such a simple way to make your rice extra luscious. Each bite leaves you with a delicious melding of stewed winter vegetables with creamy brown rice! Its also very portable as you can keep it in a lunch container and reheat at university or work for a filling and healthy meal.
I made this curry with a beautiful green skinned Japanese winter squash, Kabocha. It is filled with iron and vitamin C. Iron is essential for carrying oxygen within red blood cells. The more oxygen flow from the iron, the more energy it provides you with. It is also low in calories and high in fiber, even the edible skin is filled with fiber! Fiber aids in digestion and stimulates bowl movements.
I hope you enjoy this curry and find yourself making it many times during the Kabocha season!
Prep Time: 15 minutes | Cook Time: 30 minutes
Ingredients for the Pumpkin Curry with Coconut Brown Rice:
- 1 pumpkin squash ( I used Kabocha squash)
- 1 ¼ cup coconut milk
- 1 ¼ cup water
- 3 bay leaves (optional)
- ½ thumb fresh ginger or 1 tsp ground ginger
- 1 teaspoon turmeric powder
- ½ teaspoon mustard seeds (optional)
- 1 1/2 tablespoons curry powder
- 1 teaspoon coriander
- ½ cup fresh cilantro
- 1 cup green beans
- 2 large carrots
- ½ cup onions
- 3 garlic cloves
- 1 tablespoon coconut oil
- sea salt
- 1 cup brown rice
- ¾ cup coconut milk (for rice)
- 1 cup water (for rice)
Start by preparing the rice by boiling 1 cup of water, ¾ cup of coconut milk, 1 cup of rinsed brown rice, and a teaspoon of salt. Reduce the heat to a simmer and let the rice cook for 20-30 minutes or until all the liquid is absorbed.
Now melt the coconut oil in a very large saucepan on medium heat. Then add ¼ cup of water, diced onions, garlic, ginger, turmeric, salt, coriander, curry powder and mustard seeds to the saucepan and cook on medium to high heat for 5 minutes. As this is cooking, cut the top off the squash and cut the squash in half. Scoop out the insides and cut the squash into large bite size pieces (no need to peel the green skin and this is similar to cutting a cantalope). Cut the tips off the green beans and cut them in half. Add the green beans and chopped carrots to the saucepan and cook for 10 minutes before adding the remaining water and coconut milk.
After this time add the cilantro, bay leaves, pumpkin squash and salt to taste. Cook for another 15-20 minutes until the squash is tender but not soggy. Add more water if you would like the sauce thinner and not as creamy. Lastly, pour over the coconut rice and enjoy!