Thai Coconut Black Bean Stew with Pumpkin and Lime
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 2 cups pumpkin, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- Juice of 2 limes
- 1/2 teaspoon salt
- Fresh cilantro, chopped, for serving
- Lime wedges, for serving
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
- Stir in the garlic and ginger. Cook for 1 minute until fragrant. Add the curry paste and stir for another minute.
- Add the pumpkin cubes, black beans, coconut milk, vegetable broth, and salt. Stir to combine. Bring the mixture to a simmer.
- Cover and cook for 15 minutes, stirring occasionally, until the pumpkin is tender. Stir in the lime juice and taste for seasoning.
- Ladle the stew into bowls. Top each serving with chopped cilantro and serve with lime wedges on the side.
Notes
If the stew thickens too much after sitting, add a splash of broth or water when reheating. For a milder version, reduce the curry paste to one tablespoon. Leftovers keep well in the fridge for three days and reheat gently on the stove without losing creaminess.
Course: Soup
Cuisine: Thai
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Thai
Equipment: Large pot, Wooden spoon, Knife, Cutting board