This Pumpkin Curry Recipe Is The Coziest

Directions

1. Warm the avocado or coconut oil in a large pot or deep pan over medium heat. Then add the minced shallot, freshly grated ginger, and minced garlic. Cook for 2 to 3 minutes while stirring.
2. Stir in the red Thai curry paste and cook for 2 minutes. Next, toss in the sliced red bell pepper and cubed pumpkin, and cook for an additional 2 minutes, stirring occasionally.
3. Pour in the coconut milk, brown sugar, and pink salt, then stir to combine. Let the mixture come to a simmer. If you're adding chicken or tofu, put it in now. Cover the pot, reduce the heat to medium-low, and let it simmer for 20 minutes.
4. For a creamy texture, transfer about half of the coconut milk and cooked pumpkin pieces (leaving any protein behind) to a high-speed blender. Process until smooth, then return the puree to the pot.
5. Add the broccoli and fish sauce, then cook for a few more minutes, stirring from time to time.
6. Serve the curry alongside steamed rice and garnish with fresh herbs.