Thai Pumpkin Curry
When the leaves start to turn red and the weather slowly begins to shift, there is nothing I crave more than coming home to a warm and cosy meal. This vegan Thai Pumpkin Curry combines a creamy, lightly spiced red sauce with some melt-in-your-mouth pumpkin and tender spinach leaves.
Ready in about 30 minutes, this nourishing one-pot meal is naturally gluten-free and vegan. Plate it over a bowl of warm rice and top it off with a handful of crunchy roasted chickpeas and some coriander for a delicious Thai-inspired meal that will satisfy both yourself and your loved ones.
Make it ahead of time for a healthy lunch option or as an easy weeknight dinner - curries are always better the next day anyways!
- Vegan Recipe -
THAI PUMPKIN CURRY
600g of pumpkin*
1 tablespoon of extra virgin olive oil
1 onion, finely chopped
3 garlic cloves, peeled & minced
1 tablespoon of fresh ginger, finely grated
2 tablespoons of Thai red curry paste
2 teaspoons of curry powder
125ml of full-fat coconut milk
150ml of vegetable broth
1-2 tablespoons of soy sauce
1 teaspoon of coconut sugar
1 tablespoon of lime juice
50g of baby spinach**
3 teaspoons of cornstarch, dissolved in 3 teaspoons of water
Wash and dry the pumpkin & spinach leaves.
Cut the pumpkin in half and remove the seeds. Peel the skin and cut into small cubes.
Heat the olive oil in a large pot over medium-high heat.
Add the onion and let cook for a couple of minutes, stirring occasionally.
Add the garlic and ginger and let cook for another 1-2 minutes, until golden.
Mix in the curry paste and curry powder.
Add the diced pumpkin and mix all together. Let cook for a couple of minutes.
Mix in the coconut milk, vegetable broth, soy sauce, coconut sugar and the lime juice.
Cover and leave to simmer for approx 15 minutes a medium heat, until the pumpkin is tender.
Add the spinach leaves and leave to wilt for several minutes.
Add the dissolved cornstarch and mix together until the curry sauce has thickened.
Serve warm over a bowl of rice and topped with some toasted almonds, crunchy roasted chickpeas and fresh coriander leaves.
Notes: *You can sub. the pumpkin for butternut squash, sweet potatoes, or any other root vegetable to your liking.
**You can sub. the spinach for kale or Swiss chard.
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