Thai Pumpkin Curry Recipe | Creamy, Comforting & Easy to Make

Ingredients

• 3 tablespoons cooking oil (divided)
• 1 red bell pepper (seeded and sliced)
• 1 small orange or yellow bell pepper (seeded and sliced)
• 1 red chile pepper (serrano or jalapeno pepper, seeded and chopped)
• 1 onion (sliced)
• 2 garlic cloves (minced)
• 2 to 4 tablespoons Thai red curry paste
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 4 ½ cups diced pumpkin
• Kosher salt
• Freshly ground black pepper
• 3 slices fresh ginger
• 2 makrut lime leaves leaves (or use bay leaves)
• 1 tablespoon fish sauce (or use vegetarian fish sauce or soy sauce for vegan version)
• Juice of 1 lime
• 1 tablespoon palm sugar or brown sugar
• 2 cups vegetable or chicken broth
• 1 14-ounce can full-fat coconut milk
• 1 15-ounce can chickpeas, drained
• 3 ½ cups spinach leaves
• ¼ cup chopped cilantro