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Vegetarian Thai Pumpkin Curry with Citrus Recipe

Updated on October 7, 2012
5 stars from 1 rating of Curry

You'll love the taste of this wonderful curry, as well as the bright colors of vegetables. This is a beautiful and delicious curry I’m sure your family will love and it is so good for cold nights that you will make it time after time. ENJOY!


Cook Time

Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: 6 people


  • 1 small-med size pumpkin, cubed
  • 2 sweet potato, cubed
  • 3 carrots, sliced
  • 1 c onion, diced
  • 2 Tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 2 to taste hot chilies, minced
  • 1 tsp crushed red chili
  • 2 tsp coriander
  • 2 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp basil
  • 1 can chick peas, drained
  • 3 c vegetable broth
  • 2 tsp lemon zest, grated
  • 2 Tbsp fresh lime juice
  • 2 Tbsp fresh lemon juice
  • 1 can coconut milk
  • 2 Tbsp tomato puree
  • 3 Tbsp soy sauce
  • 2 Tbsp sugar
  • 1 Tbsp rice vinegar
  • 2 Tbsp olive oil
  • To taste salt and pepper
  1. In a large frying pan medium-high heat olive oil cook shallots, ginger, garlic, lemon zest and chili in oil for 3 minutes. coriander, ground cumin, turmeric, and red pepper cook for 2 more minutes
  2. Add stock, chickpeas, carrot, pumpkin, and sweet potato stirring well. Add coconut milk , salt and pepper to taste and and broth bring to a boil.
  3. Reduce heat to and simmer 15 minutes. Add the soy sauce, lime juice, lemon juice, sugar, vinegar and tomato puree. Continue simmering until vegetables are cooked to your taste.
  4. Transfer to a serving bowl and serve with plenty of rice. Enjoy


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