Thai Pumpkin Curry

allwaysdelicious.com

Pam

3 tablespoon 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

Directions at allwaysdelicious.com

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