Kimchi Pumpkin Curry

Serving Size 4

Prep Time 15 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

  • 1 package Nasoya Mild Kimchi 
  • 3 tablespoon olive oil
  • 2 cups diced sugar pumpkin
  • 1/2 can pumpkin puree 
  • 1 red bell pepper, seeded and sliced
  • 1 yellow onion, sliced
  • 1 can chickpeas, drained
  • 1 can full-fat coconut milk
  • 2 cups vegetable broth
  • 2 garlic cloves, minced
  • 3 slices fresh ginger
  • 3 tbsp Thai red curry paste
  • 1 tbsp garam masala
  • 1 tsp coriander
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
  • ¼ tsp nutmeg
  • 2 bay leaves
  • Kosher salt
  • Freshly ground black pepper

Inspired by: Always Delicious

Preparation

  1. In a Dutch oven, heat the remaining tablespoon of oil over medium heat. When the oil begins to shimmer, add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger, curry, kimchi, and all powdered curry spices. Stir until fragrant (about 2 minutes).
  2. Add the pumpkin cubes and red bell pepper, season with salt and pepper, and continue to cook, stirring to mix the ingredients well, until the pumpkin begins to soften, about 5 minutes more. Stir in the broth, bay leaves, and coconut milk. Bring to a simmer. Reduce the heat to low and simmer, uncovered, until the pumpkin is tender, about 5 minutes more.
  3. Add the pumpkin puree and stir until heated.
  4. Add chickpeas and bring the soup back to a simmer over medium heat. Cook briefly, until the chickpeas are heated. Remove from the heat.

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