THAI RED PUMPKIN CURRY
Make and share this Thai Red Pumpkin Curry recipe from Food.com.
Provided by mell_2
Categories Curries
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat wok or deep frying pan over high heat.
- Add oil, onions, ginger and curry and cook 1 minute.
- Add stock and coconut milk and bring to simmer.
- Add the pumpkin, cover and cook for 5 minutes.
- Add the eggplants and beans and cook another 5 minutes until the pumpkin is soft.
- Stir in basil.
- Serve with rice.
THAI MUSHROOM PUMPKIN CURRY RECIPE
Warming, cozy and easy to make, this Thai Pumpkin Curry Recipe is made in one pot utilizing pureed' pumpkin, red curry paste and rich coconut milk. It's simple to pull together too! Enjoy with tofu or chickpeas. This recipe is vegetarian, vegan and easily gluten free.
Provided by Traci York | Vanilla And Bean
Categories Dinner
Time 40m
Number Of Ingredients 19
Steps:
- While pressing the tofu preheat the oven to 375 Fahrenheit (190 Celsius). Slice the pressed/drained tofu into (about) 1 inch (2.5cm) cubes and place on a parchment lined sheet pan. Bake for 15 minutes or until golden and slightly puffy. Set aside.**See notes if using chickpeas.
- In a medium (4 quart) Dutch oven, add the oil and heat until it shimmers and add the onion. Turn the heat down to medium low and stir fry for about 6-8 minutes or until the onions begin to soften.
- Stir in the mushrooms and cook, stirring occassionally for about 3-4 minutes, or until the mushrooms soften and turn a darker shade of brown.
- To the mushroom mixture, add the garlic, ginger, chili flakes and red curry paste. Stir coating the mushrooms and onions for about one minute.
- Deglaze the pan with veggie broth. Stir in the coconut milk, pumpkin puree, maple syrup, Tamari and tofu (or chickpeas). Bring to a simmer, turn to medium low, and gently simmer for about 10 minutes, stirring occassionally.
- Remove from heat and stir in the lime juice. Taste for seasoning adjustment. If more salty is desired, add a bit of Tamari. Sweeter? Add a bit of maple syrup/brown sugar.
- Ladle into bowls and top with desired toppings: spinach or shredded purple cabbage, fresh herbs, toasted pumpkin seeds or cashews. Share with Jasmine rice, lime wedges, additional Tamari and/or Sriracha.
- Store in lidded containers in the fridge for up to three days. To freeze, cool completely, then store in the freezer for up to two weeks. Thaw in the fridge overnight and gently reheat stovetop.
Nutrition Facts : ServingSize 1 serving, Calories 371 kcal, Carbohydrate 28 g, Protein 12 g, Fat 26 g, SaturatedFat 20 g, Sodium 652 mg, Fiber 5 g, Sugar 13 g, UnsaturatedFat 4 g
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