Vegan Red Curry with Coconut Milk and Pumpkin Recipe

Ingredients:

• 1 small pumpkin, peeled and chopped into chunks
• 1 red onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons of red curry paste
• 1 can of coconut milk
• 2 cups of vegetable broth
• 1 tablespoon of soy sauce
• 1 tablespoon of maple syrup or sugar
• 1/2 tablespoon of ground ginger
• 1/2 tablespoon of ground coriander
• Salt and pepper, to taste
• 4-5 cups of cooked rice
• Sliced red chili peppers, coriander, and lime wedges for serving.

Instructions:

1. Heat a large pot over medium heat and add a tablespoon of oil.
2. Add chopped red onion and cook until it’s softened.
3. Add minced garlic cloves and stir everything for a minute or two until fragrant
4. Add 2 tablespoons of red curry paste and stir well.
5. Add the chopped pumpkin and make sure it’s coated with the curry paste.
6. Pour in 1 can of coconut milk, 2 cups of vegetable broth, 1 tablespoon of soy sauce, 1 tablespoon of maple syrup or sugar, 1/2 tablespoon of ground ginger, and 1/2 tablespoon of ground coriander.
7. Season with salt and pepper to taste and bring everything to a boil.
8. Lower the heat and let it simmer for about 20-25 minutes until the pumpkin is soft and the curry is fragrant.
9. Turn off the heat and let it cool.
10. Serve with cooked rice and for added flavor garnish with sliced red chili peppers, coriander, and lime wedges.

Verdict:

This vegan red curry with coconut milk and pumpkin is a flavorful and tasty dish that is perfect for a cozy dinner or a weekend lunch. The creamy and rich curry sauce combined with the sweetness of the pumpkin creates a lovely balance of flavors. It’s also a great way to incorporate more vegetables into your meals.

Serving Suggestions:

Serve this vegan red curry with cooked rice and your favorite garnishes like sliced red chili peppers, coriander, and lime wedges. You can also add tofu or other vegetables like bell peppers, snap peas, or bamboo shoots for added texture and flavor. Enjoy!