Red pumpkin curry


Thai Red Pumpkin Curry - The Yummy Bowl

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A simple 30-minute vegetable curry that is loaded with pumpkin, Thai flavors, spinach, chickpea, and peppers. You'll love how fragrant, nutritious and spicy this Thai Red Curry Pumpkin is!

The ultimate vegetable curry that actually tastes good!

If you like pumpkin recipes be sure to check out these delicious meals too: Roasted Pumpkin Hummus, Pumpkin Caramel, Pumpkin Salad With Feta, Potato, Pumpkin, and Spinach In Creamy Sauce or simply type the word ''pumpkin'' into the search bar.

There are so many of you, different readers, here at the Yummy Bowl - some of you like to get straight to the recipe ingredients and instructions, and some of you love reading the full information with tips and tricks that I provide for the recipe.

There is a skip to recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!

Jump to:
  • Why it's Yummy
  • Ingredients
  • Instructions
  • Tips
  • FAQ
  • Easy Curry Recipes
  • Easy Pumpkin Recipes
  • Thai Red Curry Pumpkin

Why it's Yummy

  • If you love Thai curry I bet you never tried one with Pumpkin!
  • A quick and easy one-pot meal that will be ready in 30 minutes.
  • Tender pumpkin with spinach, chickpeas and mix of peppers are all cooked in spices and thick coconut curry sauce.
  • Has everything a one dish needs, healthy fats, veggies, protein.
  • It is spicy like a proper curry should be but you can easily adjust the level of spiciness desired!
  • Gluten free, dairy free and can be made vegan.

Ingredients

I am listing here a few essential ingredients for this pumpkin curry, but for the full list please go ahead to the recipe card at the bottom of the blog post.

Pumpkin - choose your favorite, I like to use pumpkin that has deep orange color inside and tastes sweeter (In different regions the names and types will vary but Muscade de Provence pumpkin is my go to). You'll want to choose a pumpkin that has firm flesh and can hold it's shape. If you have a specialist in the shop who can advise you, that would be even better! As an alternative, butternut squash is always fool proof for curries and stews. The final result will not only depend on pumpkin type but also on how long you simmer it in the liquid. Cut the pumpkin in uniform sizes, medium to small thick so that they cook evenly and quick. (Usually less than 30 minutes!).

Full fat coconut milk - better than regular coconut milk for rich thick sauce.

Chicken or vegetable stock – adds more flavor but feel free to use warm water instead. Alternatively, bouillon cubes work really well here too.

Chickpeas (or garbanzo beans) - You can use either canned or raw chickpeas (cooked prior). Use 2 x 15oz cans for a richer and thicker curry. But depending on how light or heavy I want my curry I will sometimes add only 1 can. 

Red Curry Paste – the best thing EVER. Start with two spoons in the beginning and add more to achieve the level of spiciness you are going for. I went for 4 this time 🙂

Spices - what is a thai pumpkin curry without spices?

Peppers - a mix of bell peppers of choice and red hot peppers (serrano peppers and etc) for delicious spicy flavors. Make sure to remove the seeds first.

Lime juice - a generous heaping two tablespoons to balance all the flavors is essential. However if not sure, or not used lime juice in your dishes, start with one tablespoon in the beginning and add more if you feel so.

Ginger - I have added a generous amount of fresh ginger slices. That’s what is very common in Thailand meals. I usually keep the slices in the pot, even after the curry is ready (more intense flavors - yes!). However if you are afraid to go overboard with it or simply don’t like those bits in your curry (FYI - they are not for eating, but for added flavor) then either remove them right away after the pumpkin curry is ready or grate the ginger very finely instead.

Fish Sauce - a few spoons of fish sauce or gluten free soy sauce can work wonders for your curry!

Instructions

In a medium-sized skillet heat vegetable oil over medium heat and saute bell pepper strips until softened, stir in the chopped hot peppers as well, and saute for a few minutes more. Set aside.

In a heavy bottom pot, over medium heat, add vegetable oil, and once the oil is hot saute onions, spices. Saute until onions soften and follow with garlic.

Once the garlic is fragrant (1-2 minutes) add the red curry paste and stir for a minute.

Follow with pumpkin, making sure to coat it with the onion and spices, season with salt and pepper. Saute for 5-10 minutes after that throw in the earlier sauteed peppers.

Mix until combined. Add the ginger, bay leaves, fish sauce, lime juice and pour in the broth, coconut milk. Simmer until the pumpkin becomes soft, adjusting the heat accordingly.

Once softened, take out about 1 cup of pumpkin, puree with an immersion blender and return to the pot (or do this directly in the pot if well experienced). You can decide on how smooth or not you want this to be.

Finally, add the spinach, cilantro, and chickpeas last, stir to combine and simmer for 2-5 minutes. Taste and add more seasonings if needed.

Remove from heat, cover with a lid and let rest for 10-15 minutes before serving. 

Tips

  • Cooking pumpkin is easy and it is even easier when it is mixed in a pumpkin soup or a vegetable curry simmered until soft and flavorful. Pumpkin should be diced into medium chunks not very big or too small, right about bite-size pieces to cook evenly. 
  • Make-ahead tips - during pumpkin season, get a bunch of different types of the veggie and freeze the raw diced pumpkin in a container to use later. This way you’ll have frozen pumpkin available for many months to come and enjoy a cozy bowl of pumpkin soup or vegetable curry anytime your heart desires.
  • For a more authentic Thai-style dish use one or two stalks of lemongrass instead of lime. Add whole stalks into the pot to simmer,about the time when adding the broth. After curry is ready, remove the stalks along with ginger before serving or keep it in the pot for a stronger flavor. Both ginger and lemongrass should not be eaten but are here for added flavor.
  • Ginger - for some people, the amount can be too much to handle because ginger has a totally different ''spicy kick''. Start with little or add only about 1 thicker-ish slice of ginger if not sure. I warned you!
  • This curry will be perfect to serve after my favorite Asian appetizer such as Easy Low Carb Keto Lettuce Wraps With Chicken.

FAQ

Can I freeze pumpkin curry?

You definitely can freeze this pumpkin curry and basically any vegetable curry that doesn’t have dairy in it. That being said, it doesn't mean you can't freeze creamy sauces/soups, just the texture may be slightly grainier than usual after defrosting. The flavor is different as well. Pumpkin curry will freeze well in a freezer-friendly sealable bag or container and when ready to use, thaw the curry in the fridge overnight or at room temperature until completely defrosted. However, in this particular pumpkin curry recipe, make sure to puree the 1 cup mentioned until very smooth otherwise the texture may not end up very good after thawing and will be too grainy as well. Anyway, I always recommend consuming any meals within 1-2 days of preparation.

Which is better Thai red or green curry?

Or even Thai yellow curry? Which curry to choose from will depend on the spiciness desired, flavors, and the ingredients that taste good when combined. Red curry is made with red curry paste and chili and is the most common and appealing choice for most people. Thai green curry on other hand is very popular to make with fish and is quite common in Thailand itself. The green color comes from a variety of different herbs and leaves added. And in yellow curry dominates fresh turmeric. All flavors are quite different and in my opinion, most of the vegetables go well with the red curry paste more than any other type of curry.

What is the secret to Thai curry?

Will depend on the chef who’s making the Thai Curry! But as a general rule in any curry dish is to use a generous amount of spices, salt, pepper, sugar, herbs, ginger, garlic, and onion. This is the base for any curry. Lemongrass, kaffir or bay leaves, fish sauce, and even rice vinegar add a ton of depth to the dish that all result in a delicious bowl of Thai red curry. 

I hope you'll enjoy this pumpkin curry recipe and if you make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.

Thank you for reading,

Love,

Julia

Easy Curry Recipes

  • Slow Cooker Beef Massaman Curry
  • Chickpea, Cauliflower and Coconut Curry
  • Thai Red Curry Chicken Noodles
  • One Pot Curry Coconut Noodles
  • Turmeric Coconut Chicken Curry
  • Potato, Pumpkin and Spinach in Creamy Sauce

Easy Pumpkin Recipes

Check out ALL PUMPKIN recipes.

  • 3 tablespoon coconut oil grapeseed oil
  • 1 large brown onion or 2-3 shallot sliced into half-moons
  • 2 medium garlic cloves minced
  • 1 small red chili or serrano pepper seeds removed, chopped
  • 1 small red bell pepper sliced medium thin
  • 1 small orange or yellow bell pepper sliced medium thin
  • 4 tablespoon Thai red curry paste
  • 4 - 4 ½ cups pumpkin of choice medium dice
  • 3 ½ cups spinach leaves
  • 1 handful of cilantro chopped
  • 1 can full-fat coconut milk
  • 2 cups vegetable or chicken broth
  • 1 teaspoon turmeric powder
  • 2 teaspoon fish sauce
  • 1 teaspoon ground cumin
  • 2 medium bay leaves or kaffir leaves
  • 3 slices of fresh ginger
  • salt and pepper to taste
  • 2 tablespoon lime juice
  • A Pinch two coconut or brown sugar optional
  • 1-2 15 oz can chickpeas (garbanzo beans)
  • In a medium-sized skillet heat vegetable oil over medium heat and saute bell pepper strips until softened, stir in the chopped hot peppers as well, and saute for a few minutes more. Set aside.

  • In a heavy bottom pot, over medium heat, add vegetable oil, and once the oil is hot saute onions, spices. Saute until onions soften and follow with garlic.

  • Once the garlic is fragrant (1-2 minutes) add the red curry paste and stir for a minute. Follow with pumpkin, making sure to coat it with the onion and spices, season with salt and pepper. Saute for 5-10 minutes after that throw in the earlier sauteed peppers. Mix until combined. Add the ginger, bay leaves, fish sauce, lime juice and pour in the broth, coconut milk. Simmer until the pumpkin becomes soft, adjusting the heat accordingly.

  • Once softened, take out about 1 cup of pumpkin, puree with an immersion blender and return to the pot (or do this directly in the pot if well experienced). You can decide on how smooth or not you want this to be.

  • Finally, add the spinach, cilantro, and chickpeas last, stir to combine and simmer for 2-5 minutes. Taste and add more seasonings if needed.

  • Remove from heat, cover with a lid and let rest for 10-15 minutes before serving. 

  • Make-ahead tips – during pumpkin season, get a bunch of different types of veggie and freeze the raw diced pumpkin in a container to use later. This way you’ll have pumpkin available for many months to come and enjoy a cozy bowl of pumpkin soup or vegetable curry anytime your heart desires.
  • For a more authentic Thai-style dish use one or two stalks of lemongrass instead of lime. Add whole stalks into the pot to simmer, about the time when adding the broth. After curry is ready, remove the stalks along with ginger before serving or keep it in the pot for a stronger flavor. Both ginger and lemongrass should not be eaten but are here for added flavor.
  • Ginger – for some people, the amount can be too much to handle because ginger has a totally different ”spicy kick”. Start with little or add only about 1 thicker-ish slice of ginger if not sure. I warned you!
  • Can I freeze pumpkin curry? You definitely can freeze pumpkin curry and basically any curry that doesn’t have dairy in it. That being said, it doesn’t mean you can’t freeze creamy sauces/soups, just the texture may be slightly grainier than usual after defrosting. The flavor is different as well. Pumpkin curry will freeze well in a freezer-friendly sealable bag or container and when ready to use, thaw the curry in the fridge overnight or at room temperature until completely defrosted. However, in this particular pumpkin curry recipe, make sure to puree the 1 cup mentioned until very smooth otherwise the texture may not end up very good after thawing and will be too grainy as well. Anyway, I always recommend consuming any meals within 1-2 days of preparation.

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Nutrition Facts

Thai Red Curry Pumpkin

Amount Per Serving

Calories 396

* Percent Daily Values are based on a 2000 calorie diet.

Thai Pumpkin Curry - All Ways Delicious

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Thai Pumpkin Curry is a delicious and satisfying meal that takes just 25 minutes to make. This version is vegan (as long as you use vegan fish sauce, but you can use regular if you prefer) and includes chickpeas, but you can add tofu, chicken, beef, pork, or shrimp if you like.

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What is Thai Pumpkin Curry?

Thai Pumpkin Curry is a spicy curry made with sweet cubed pumpkin and Thai curry paste. It has a rich coconut milk base, which mellows out the spicy kick of the curry paste a bit. It is one of the best savory pumpkin recipes I know.

I use fresh pumpkin in this delicious Thai Pumpkin Curry rather than puree because I like to puree only part of it, giving it a thick texture with some tender chunks of pumpkin. You could add a cup of pumpkin puree if you want to skip the part of the recipe where you pull out some of the pumpkin to blend it.

This recipe includes chickpeas for some protein, making it a satisfying one-pot meal. But you can substitute tofu for the chickpeas if you like. If you’re not vegetarian, feel free to add chicken, pork, or beef.

You can add other vegetables, too, like carrots, broccoli, green beans, zucchini, or eggplant. More vegetables will only make this dish even more satisfying and nutritious.

What kind of pumpkin should you use?

The best pumpkin to use for Thai Pumpkin Curry is any good eating pumpkin. I like sugar pumpkins, Japanese pumpkins, and other types of squash in the same family, like kabocha squash, acorn squash, or butternut squash.

What is the best brand of Thai curry paste?

Thai red curry paste is a condiment that combines garlic, red chiles, lemongrass, shallots, galangal, shrimp paste, makrut lime zest, and other seasonings into one spicy, flavorful paste.

There are several brands available in the US, which vary in terms of flavor and heat level. Which you like best will depend on your personal preference for spice level and flavor.

I love a spicy kick and Mae Ploy brand curry paste delivers that. You can buy it in any Thai or Asian grocery store or online.

Thai Kitchen brand curry paste is milder and also may be more widely available where you live. You can find Thai Kitchen brand in most supermarkets or online.

I love using Thai curry paste in recipes because it provides layers of complex flavor without requiring a long list of ingredients.

What ingredients do you need to make Thai pumpkin curry?

The list of ingredients for this Thai curry may seem a little long, but most are common pantry items or ingredients that are easy to find at any supermarket (note that the complete recipe, including ingredient measurements and detailed step-by-step instructions, is included in the recipe card at the bottom of this post).

  • Cooking oil (olive oil, coconut oil, or vegetable oil)
  • Bell peppers (red, orange, yellow or a combination)
  • 1 red chile pepper (serrano or jalapeno pepper), seeded and chopped
  • Onion
  • Garlic
  • Thai red curry paste
  • Diced fresh pumpkin
  • Ground turmeric
  • Ground cumin
  • Salt and pepper
  • Ginger
  • Makrut lime leaves (also called kaffir lime leaves, or use bay leaves)
  • Fish sauce or vegetarian fish sauce
  • Lime juice
  • Palm sugar or brown sugar (optional)
  • Vegetable broth or chicken broth
  • Full fat coconut milk (you can substitute light coconut milk if you prefer)
  • Canned chickpeas
  • Spinach
  • Fresh cilantro (or substitute Thai basil)

How do you make it?

This Thai Pumpkin Curry recipe is easy to make and takes just about 25 minutes from start to finish (note that the complete recipe, including ingredient measurements and detailed step-by-step instructions, is included in the recipe card at the bottom of this post).

  1. Saute peppers in a skillet to soften them.
  2. In a Dutch oven or stockpot, saute onions to soften, then add garlic, curry paste,
  3. turmeric, and cumin.
  4. Add the pumpkin, salt and pepper, and cook until the pumpkin begins to soften.
  5. Add the softened peppers to the pot along with the ginger, lime leaves, fish sauce, lime juice, sugar, if using, broth, and coconut milk. Simmer until the pumpkin is tender.
  6. Remove about 1 cup of the pumpkin pieces and put them in a blender (or use an immersion blender to partially puree the soup). Process until smooth and then return to the pot.
  7. Add the chickpeas and let them heat through, then stir in the spinach and cilantro and cook a minute or two until the spinach wilts.
  8. Serve hot over steamed rice or Coconut Rice.

What to serve with Thai Pumpkin Curry

Serve this Thai Pumpkin Curry with white rice (like jasmine rice), brown rice, Instant Pot Coconut Rice, or Thai Fried Rice with Pineapple and other Thai dishes like Thai Curry Puffs, Tod Mun Pla (Thai Fish Cakes), Pad Kee Mao or Drunken Noodles, Noodles with Peanut Sauce, Thai Larb, and Chicken Satay.

For step-by-step instructions for making this, check out my Thai Pumpkin Curry Web Story!

More vegetarian recipes you’ll love

  • Vegetarian Dan Dan Noodles
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  • TikTok’s Crazy Good Baked Feta Pasta
  • Crispy Tofu
  • Burmese Garlic Noodles
  • Palak Paneer
  • Instant Pot Mulligatawny
  • Instant Pot Falafel
  • Instant Pot Hummus
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  • Instant Pot Turmeric Congee

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

  • 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

Instructions

  1. In a medium skillet on the stove top, heat 1 tablespoon of the oil over medium-high heat. Add the bell peppers and cook, stirring occasionally, until softened, about 5 minutes. Stir in the chile pepper and cook, stirring, for about 1 minute more. Remove from the heat.
  2. In a heavy-bottomed pot or 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, curry paste, turmeric, and cumin and cook, stirring, for about 1 minute more more.
  3. Add the pumpkin, 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. Add the reserved peppers along with the ginger, lime leaves, fish sauce, lime juice, and sugar, if using. Stir in the broth and coconut milk and bring to a simmer. Reduce the heat to low and simmer, uncovered, until the pumpkin is tender, about 5 minutes more.
  4. Once softened, take out about 1 cup of pumpkin and put it in a blender. Process until smooth and then return to the
    pot.
  5. Add the chickpeas and bring the soup back to a simmer over medium heat. Cook briefly, until the chickpeas are heated and then stir in the spinach and cilantro and cook a minute or two until the spinach wilts. Remove from the heat.
  6. Serve hot.

Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving Calories 550Total Fat 25gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 11gCholesterol 1mgSodium 1179mgCarbohydrates 73gFiber 18gSugar 22gProtein 18g

Nutrient values are estimates only. Variations may occur due to product availability and manner of food preparation. Nutrition may vary based on methods of preparation, origin, freshness of ingredients, and other factors.

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Pumpkin Curry | Menu of the week

Pumpkin is a very tasty vegetable, especially when combined with spicy spices, ginger, garlic and herbs. This fall, I discovered an amazingly tasty and fragrant dish - pumpkin curry. It is perfect for a lean menu and diversifies your diet. I recommend!

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  • Servings: 4 servings
  • Calories (100g): 104 kcal
  • Price: average cost
Ingredients:
  • Pumpkin - 400 g
  • Onion - 1 pc.
  • Curry - 0.5 tsp
  • Coriander - 2 tsp
  • Zira - 1 tsp
  • Ginger - 1 tbsp.
  • Garlic - 4 teeth
  • Coconut milk - 400 ml
  • Vegetable oil - 2 tbsp.
  • Salt to taste

Preparation: Step 1

  • Peel the pumpkin, remove the seeds and fibers, cut the flesh into a small cube (approximately 1 by 1 cm).

  • Step 2

    Onion peeled, finely chopped. Chop the garlic with a knife.

    Ginger, peeled (you can see how easy it is to do here) and finely chopped.

  • Step 3

    Heat vegetable oil in a saucepan or saucepan, add minced onion, garlic and ginger. Stir-fry for 4-5 minutes.

  • Step 4

    Add all the spices, stir and cook for 1 more minute. The amount of spices can be adjusted to taste.

  • Step 5

    Add chopped pumpkin to the pan and fry for 1-2 minutes.

  • Step 6

    Pour in coconut milk, add salt to taste, stir, make a large fire and bring the contents to a boil. If you don't have coconut milk, you can substitute it with a 1 to 1 mixture of broth and cream.

  • Step 7

    Reduce the heat to low, cover the saucepan with a lid and simmer for about 20-25 minutes, until the pumpkin is tender. Simmering time may vary, it all depends on the type of pumpkin.

  • Step 8

    Pumpkin Curry Serve hot, topped with additional herbs such as cilantro and chili slices.

    If you want a thicker curry, the pumpkin part with the liquid can be transferred to a blender and pureed, then put back into the pot.

Categories: Quick pumpkin recipes, Fasting main dishes: recipes, Lenten menu and recipes, Simple Lenten recipes

Author: Yulia Akhanova
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Pumpkin curry with chickpeas and zucchini recipe - Indian cuisine: Main courses. "Food"

Pumpkin curry with chickpeas and zucchini recipe - Indian cuisine: Main courses. "Food"

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    Portations:

    45 minutes 9000 45 minutes 9000 45 minutes 9000 45 minutes 9000 45 minutes 9000 45 minutes 9000 45 minutes 9000 45 minutes 9000 45 minutes

    Author: elpukhova319 recipes

    Energy value per serving

    Calories

    Proteins

    Fats

    Carbohydrates

    436

    24

    8

    71

    kcal

    grams

    grams

    grams

    * Calorius is calculated for raw products

    Ingredients

    6

    Tychnya 9000 Gykva 9000 Gykvya 9000 Gykvya 1 glass0003

    Curry

    2 Tea spoons

    Vegetable broth

    1 l

    Color cabbage

    500 g

    Fresh cins (coriander)

    to taste

    vegetable oil

    1 tablespoon of preparation 9000

    45 minutes + 1 hour

    Print

    1Peel the raw pumpkin and cut into cubes 3×3 cm. , stirring constantly, cook for 3 minutes over high heat.

    Cheat SheetHow to cut onions

    3Add pre-cooked (or canned) lentils and vegetable broth to the pot. Bring the mixture to a boil.

    Tool Pasta pot

    4 Reduce heat and continue cooking over medium heat until pumpkin is tender (about 5 minutes).

    5Pour the diced zucchini, precooked chickpeas and cauliflower into the pot with pumpkin and lentils. Cook over medium heat for 5 minutes.

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    6Remove from heat and season with salt and pepper to taste.

    7Sprinkle with fresh coriander before serving.

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    Comments (26):

    Anna KlyachinaFebruary 6, 2017

    0

    I took the name of the dish as the basis, thanks for this - vegetarian curnut with pumpkin and squash. I didn’t add lentils, from vegetables pumpkin, eggplant, perew, fried, added curry paste, kaffir lime, sorghum, coconut milk.


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