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  • edithpan6

Pumpkin Curry with Lemongrass, Ginger, and Cilantro

Updated: Jan 27, 2020


20 c. Or 4 butternut squash, peeled, and diced medium

11/2 tbs turmeric

1/2 c olive oil

20 ea. large shallots, sliced

1/4 c garlic thinly sliced

5 ea. dry red chile pods, crumbled or 2 tbs chile flakes

2 c peeled and chopped tomatoes

1/4 c thinly sliced lemongrass or 2 tbs lemon zest

1/4 c glutton free soy sauce 

1/4 c shredded. Fresh ginger

1/2 c chopped cilantro 

2 - 14 oz can coconut milk

1/4 c fresh lemon juice

2 c water

Salt and pepper to taste


1. Heat a pot ( enough to hold 3 gal.) at medium heat with oil, add shallots, tumeric, garlic, ginger, and chile. Cook, stirring often,  until the shallots begin to color, around 7 minutes. Add pumpkin, tomatoes, lemongrass, soy sauce, coconut, and water.  Lower heat and cook, covered, until pumpkin is soft , about 15 minutes. Salt and pepper to taste

Do Not Over cook

Garnish cilantro 

Note  on lemongrass- use only the white part. Sliced as thin as you can. Zip lock and freeze. Using spice grinder to break down

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