Easy One Pot Thai Pumpkin Curry (Gluten Free, Vegan)

Prep: 15 minutesCook: 30 minutesTotal: 45 minutes
Yield: serves 4Category: Dinners
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This delicious thai pumpkin curry is the perfect cosy recipe to use up any leftover pumpkins you have following any Samhain or Halloween celebrations. It is packed full of gorgeous fragrant flavours traditionally used in thai cooking such as ginger, lemongrass, lime and chilli.

If you stumble across this recipe when pumpkins are out of season you could substitute them for butternut squash or sweet potatoes instead!

I personally prefer this to be flavourful as opposed to packed full of heat so I just add half a chopped chilli with the seeds removed and one whole chilli to the mixture which I then remove along with the lemongrass before serving. I have written the recipe out following this method as I want everyone to be able to enjoy this recipe, however, if you personally enjoy more spice then you could increase, (or even decrease if the opposite applies to you), the amount of chilli used to suit your personal preference. Similarly, the same is true for ginger – personally I am a big fan so actually use more than the amount stated and would recommend doing the same if you are like me.

You could also make this curry using chunks of roasted pumpkin rather than adding it to the curry raw. If you opt to do this then you do not need to worry remove the skin as it will soften during the roasting process. Make sure you keep hold of the pumpkin seeds to turn into a delicious sweet or savoury snack roasted with some seasoning.

I like to serve this pumpkin curry with rice, lime wedges and additional coriander and chilli scattered across the top.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 500g 4 + 1/3 cups pumpkin
  • 100g 3/4 cup baby corn
  • 100g 3/4 cup mangetout
  • 1 can chopped tomatoes
  • 1 can coconut milk
  • 2 large tomatoes
  • 1 large onion
  • 1 handful coriander
  • 3 cloves garlic
  • 1 thumbnail size piece ginger
  • 1 stalk lemongrass
  • 1 - 2 chilli
  • 1/2 lime
  • pinch sea salt
  • splash oil of choice

Method

  1. Peel and chop the pumpkin into chunks and set to the side
  2. Peel and roughly chop the onion, place in a large pan along with some oil and cook over a moderate heat
  3. Grate the ginger, mince the garlic and chop 1/2 to 1 whole chilli, (with or without the seeds), depending on preference. Add to the pan containing the onion once it starts to soften. Reduce to a low heat and stir
  4. Bash the woody base of the lemongrass until it splits and add to the pan along, allow to cook for a few minutes, stirring occassionally
  5. Roughly chop the tomatoes and add to the pan along with the baby corn and mangetout. Increase the heat to moderate
  6. Add the can of chopped tomatoes, coconut milk and chopped pumpkin to the saucepan, stir well and bring to the boil
  7. Once boiling, add the juice of half a lime, a pinch of sea salt, a good handful of coriander and one whole chilli to the pan. Reduce the heat and allow to simmer for thirty minutes, stirring occassionally
  8. Perform a taste test and add any additional lime, coriander, chilli or salt. Remove the whole chilli and lemongrass before serving

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