Thai Pumpkin Coconut Curry
A delicious and hearty Thai coconut curry featuring a fantastic medley of fresh pumpkin and vegetables served over rice or noodles.
Equipment
- Pressure Cooker
Ingredients
Instant Pot Rice Ingredients
- 2 cups rice*
- 2 ½ cups water
Instant Pot Pumpkin Coconut Curry Ingredients
- 1 onion chopped
- 3-4 cloves garlic minced (2 Tbsp)
- 1-2 inch piece of ginger peeled and minced (2 Tbsp)
- ½ cup red lentils
- 5 cups fresh or frozen stir fry vegetables**
- 4 cups pumpkin*** peeled and cubed
- 1 14 ounce can diced tomatoes
- 2 cups vegetable broth or water
- 1 13 ounce can full fat coconut milk
- 3 Tbsp Thai red curry paste Thai Kitchen
- 1 tsp chili garlic sauce****
- 1 Tbsp maple syrup optional
- ½ tsp cumin
- ½ tsp turmeric
- ¼ tsp cinnamon
- 1-2 Tbsp soy sauce or tamari
- ½ cup cilantro chopped
- 1 lime juiced
- Siracha salt and pepper to taste (optional)
- Salt and pepper to taste optional
Optional Garnishes
- sliced green onions, limes, pepitas, cilantro
Instructions
Instant Pot Rice Instructions
- Cook rice on High Pressure for 4 minutes*, allow to release pressure naturally.
Instant Pot Pumpkin Coconut Curry Instructions
- Using the sauté function in an Instant Pot or pressure cooker, sauté the onions for 1-2 minutes, adding a tablespoon of broth or water to prevent sticking, as needed.
- Add minced ginger and garlic and stir until fragrant, another 1-2 minutes.
- Add in the red lentils, vegetables, pumpkin, vegetable broth, and diced tomatoes.
- Attach and lock lid with sealing knob to sealing.
- Start on High Pressure for 4 minutes.
- Allow to release pressure naturally for 10 minutes, then cautiously turn the knob to release any additional pressure. Remove the lid and press Cancel.
- Stir in the coconut milk, red curry paste, chili garlic sauce, maple syrup, spices, soy sauce, chopped cilantro, and lime juice.
- Taste and adjust the spices, soy sauce, and maple syrup, to taste.
- Serve over rice or noodles and garnish with chopped pepitas, cilantro, and scallions.
Notes
* If using brown rice, cook on High Pressure for 20 minutes, an allow the pressure to release naturally.
** I used a frozen stir fry vegetable blend, but when in season, I like using fresh vegetables, including sliced carrots, onions, mushrooms, bok choy, bell peppers, broccoli florets, cauliflower florets, zucchini, asparagus, green beans, peas, snow peas or sugar snap peas, etc. You can add just about any veggie you like or have on hand.
*** Instead of pumpkin, you can use just about any kind of squash, including butternut squash, acorn squash. You can also use sweet potatoes. Use whatever you have on hand.
**** If you don't like spicy foods, start with ½ teaspoon chili garlic sauce. If you like spicier foods, add in one or two teaspoons and go from there. I use one teaspoon. You can also use sriracha to kick things up a notch.