Dive into the vibrant world of Thai cuisine with this mouthwatering Vegan Thai Pumpkin Curry! Perfect for a cozy dinner or a quick weeknight meal, this dish combines the rich creaminess of coconut milk with the subtle sweetness of pumpkin and the bold flavors of red curry paste. In just 40 minutes, you can whip up a delightful, aromatic curry that not only tantalizes your taste buds but also warms your soul. Ready to impress your family and friends? Let’s uncover the secrets to creating this delicious vegan masterpiece!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 can (400ml) coconut milk
- 2 cups pumpkin, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Fresh basil for garnish
Instructions
- Begin by preparing all your ingredients. Cube the pumpkin into bite-sized pieces, chop the onion, and mince the garlic. This will help streamline the cooking process.
- In a large pot or saucepan, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional minute, stirring frequently to prevent the garlic from burning.
- Next, stir in the red curry paste. Cook for about 1-2 minutes, allowing the flavors to meld together and the paste to become fragrant.
- Pour in the can of coconut milk, stirring well to combine with the onion, garlic, and curry paste mixture. Bring the mixture to a gentle simmer.
- Add the cubed pumpkin to the pot, ensuring that the pieces are submerged in the coconut milk. Cover the pot and let it simmer for about 15-20 minutes, or until the pumpkin is tender and easily pierced with a fork.
- Once the pumpkin is cooked, stir in the soy sauce and lime juice. Taste the curry and adjust the seasoning as needed, adding more soy sauce or lime juice to suit your preference.
- Remove the pot from heat and let the curry sit for a few minutes to thicken slightly. This will also allow the flavors to deepen.
- Before serving, garnish the curry with fresh basil leaves for added flavor and a pop of color.
- Serve the Thai Pumpkin Curry hot, either on its own or over a bed of rice or quinoa for a complete meal. Enjoy!
Tips
- Prep Ahead: To make the cooking process smoother, prep all your ingredients beforehand. Cube the pumpkin, chop the onion, and mince the garlic to save time when you start cooking.
- Choosing Pumpkin: For the best texture, opt for a firm variety like sugar pumpkin or butternut squash. They hold their shape well and add a lovely sweetness to the curry.
- Adjust Spice Levels: If you prefer a milder curry, start with half the amount of red curry paste and gradually add more to suit your taste.
- Fresh Herbs: Don’t skip the fresh basil garnish! It adds a burst of flavor and color that elevates the dish.
- Serving Suggestions: This curry pairs beautifully with jasmine rice or quinoa. For an extra touch, sprinkle some toasted sesame seeds on top before serving.
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or coconut milk if it thickens too much.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 5g
Fat: 20g
Saturated Fat: 16g
Cholesterol: 0mg
