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Pumpkin Curry with White Rice

Yields about 8 cups
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Gluten Free, Indian, Thai, Vegan
Keyword: cozy, easy, healthy, meal prep, sqaush
Servings: 6
Calories: 398kcal

Equipment

  • Large Pot
  • Medium Pot
  • Emulsion or Standing Blender

Ingredients

White Rice

  • 1 cup long grain white rice
  • 1 1/4 cup water, 1 cup if using short grain
  • 1/2 tsp salt

Curry Sauce

  • 1 tbsp canola oil
  • 1 shallot, roughly chopped
  • 1/2 tbsp fresh ginger, grated
  • 3 cloves garlic, shredded or minced
  • 2 jalapeños, roughly chopped
  • 2 tbsp yellow curry paste
  • 2 1/2 cups pumpkin puree
  • 1 can unsweetened coconut milk, typically between 13.5-15.5 oz
  • 1/2 tsp salt
  • 1/2 tsp cinnamon

Curry Filling

  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 can chickpeas (garbanzo beans), drained
  • 1 can golden whole kerneled corn, drained
  • 3-4 cups broccoli, chopped
  • 2 tsp lime juice

Toppings

  • cilantro leaves
  • pepitas (pumpkin seeds)
  • lime juice

Instructions

White Rice

  • Soak the rice in a bowl of cold water for at least 1 minute, then strain and rinse.
  • Repeat soaking and rinsing 3-4 times, then add to a medium pot with water and salt. Bring to a boil.
  • Once boiling, cover with a lid and turn the heat down to low. Simmer for 18 minutes.
  • Remove from heat and leave the rice undisturbed. Using a clean kitchen towel, lift the lid, cover the pot with the towel, and put the lid back on tightly. Let it rest 15-20 minutes.

Curry Sauce

  • Begin by heating oil in a large pot on medium heat. Once heated, add shallot and sweat for 3 minutes.
  • Next, stir in the ginger, garlic, jalapeños, and curry paste. Turn the heat down a little and sauté another 3-5 minutes, stirring frequently.
  • Pour in the pumpkin puree, coconut milk, salt, and cinnamon and heat through.
  • Once heated, use an emulsion blender to create a smooth, creamy sauce. You can also pour this in a regular blender.

Filling

  • Prep your vegetables and mix them into the sauce, along with the chickpeas and lime juice.
  • Turn the heat down and let this simmer, covered, for 5-10 minutes, stirring every minute or so.
  • Top with cilantro leaves, pepitas, and extra lime juice and enjoy.

Notes

Macronutrients: 64.5g carb, 12g fat, 11g protein