Mashed Thai Red Curry Pumpkin

May 21, 2023May 21, 20230 16

Mashed Thai Red Curry Pumpkin - A Spicy & Creamy Delight

by The Chefin Main

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

260

Sugar

12g

Fat

22g

Mashed Thai Red Curry Pumpkin is a vegetarian dish that brings together the sweet and savory flavors of pumpkin with the spicy and aromatic flavors of Thai red curry paste. This comforting dish is perfect for cooler weather and can be served as a warming side dish or as the main course. The creamy texture and bold flavors make it a crowd-pleaser at any dinner party or family gathering. Whether you're looking for a new way to enjoy pumpkin or want to up your veggie game, this recipe is a must-try.

Instructions

1.	Add pumpkin puree, coconut milk, and Thai red curry paste to a saucepan and heat over medium heat, stirring occasionally, until combined.
2.	Add maple syrup, unsalted butter, and coarse salt to the saucepan and continue to stir until all ingredients are fully combined and butter is melted.
3.	Using a potato masher or immersion blender, mash the mixture until it reaches your desired consistency.
4.	Serve warm and enjoy!

PROS

This dish is creamy, flavorful, and packed with nutrients such as vitamin A and potassium.

The spicy Thai red curry paste adds a unique depth of flavor.

This vegetarian and gluten-free dish is perfect for those with dietary restrictions.

CONS

This dish might be too spicy for some individuals.

It might be difficult to find some of the ingredients, such as Thai red curry paste or coconut milk, in certain areas.

HEALTH & BENEFITS

This dish is packed with nutrients such as vitamin A, which promotes healthy vision and skin, and potassium, which supports heart health and can help lower blood pressure. Pumpkin is also low in calories and high in fiber, making it a great choice for those trying to manage their weight. The addition of Thai red curry paste adds anti-inflammatory properties due to its high content of turmeric.

	4 cups pumpkin puree
	3/4 cup coconut milk
	1 tablespoon Thai red curry paste
	1/4 cup maple syrup
	4 tablespoons unsalted butter
	1 teaspoon coarse salt