Friends, this fall has me going crazy over all things apple and squash, and this curry may be one of my favorite curry recipes to date! Shall we?
Origins of Yellow Curry
Yellow curry, also known as gaeng garee, is a Thai curry with Indian influence (source). It typically includes spices such as turmeric, cumin, and coriander (source). Turmeric is what gives yellow curry its vibrant color. This magical spice has been used in India for nearly 4,000 years and has gained popularity throughout the world in part due to its vast medicinal uses (source).
How to Make Pumpkin Yellow Curry
This simple curry requires just 1 pot to make! It all starts with gorgeous pumpkin, which is peeled, seeded, and cubed into bite-size chunks. The flavor comes in waves thanks to ingredients like curry paste, chili peppers, ginger, garlic, and shallot – a.k.a. the curry dream team. For vegetables, I went with vibrant red bell pepper and broccoli. That’s all you really need! And to keep the curry creamy and rich, I opted for light coconut milk, which complements the spicy flavors perfectly. For a healthy fat and EASY protein, I went with roasted cashews (something I always have on hand). But, if you aren’t into cashews or can’t do nuts, you could also add Quick Crispy Tofu, include Red Lentils, or simply serve over quinoa. I hope you all LOVE this curry! It’s: CreamySubtly spicedPumpkin-yVegetable-richHeartySatisfyingComforting& Delicious! Make this curry for hosting guests this winter and fall or when you need a satisfying dinner on the table fast. It would be an especially great dish to make ahead and pack for lunches throughout the week, as it reheats beautifully! It’s delicious on its own, but it would also pair well with my Thai Spring Rolls, 20-minute Asian Kale Salad, Coconut Curried Greens, Coconut Curried Lentils, or even Thai Iced Tea! If you try this curry, be sure to let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram! We’d love to see how your curry turns out. Cheers, friends!
