Thai Butternutsquash Curry


How to prepare?

Onions and beetroot
  • 1 tbsp Coconut oil
  • 1 medium Onion (minced)
  • 1 tbsp Ginger Garlic paste
  • 1 small Red chili (thinly sliced)
  • 1 cup Red bell pepper (thinly sliced)
  • 1 cup Broccoli (chopped)
  • 2 tbsp Yellow Thai curry paste 
  • 2 cups Pumpkin (peeled and cubed)
  • 2 cups Light coconut milk 
  • 1 tbsp Jaggery
  • ½  tsp Turmeric
  • 2 tsp Coconut aminos 
  • 1 Tbsp Lemon juice
  • 2 tbsp Cashews (roasted)
  • 1 tsp Coriander leaves (garnishing)
  • Salt According To Taste

A cooking pan
  • Heat a pot over medium flame, add coconut oil, onion, ginger, garlic, and chilli. Sauté for 3 minutes and stir frequently.
  • Add bell pepper and curry paste and stir. Cook for 2 minutes more. 
  • Then add pumpkin and stir well for 2 minutes.
  • On a sim flame, add coconut milk, jaggery, turmeric, salt, and coconut aminos. Stir properly.
  • Slightly reduce heat to low and cover.
  • Cook for 12 minutes, stirring occasionally, to soften the pumpkin.
  • Add broccoli, lemon juice, and cashews and cover. Let it cook for another 5 minutes.
  • Serve hot with rice.






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