THAI PUMPKIN CURRY

This month transform your kitchen into a Thai culinary haven with Chef Rajiv’s speedy Thai Pumpkin Curry, using Plant Bomb’s spectacular Thai Almond sauce! Picture a warming autumnal delight, laced with just the right hint of spice, embodying all things pumpkin and Halloween. This plant-based marvel marries nutrition with delectable Thai cuisine in a breeze. With a mere 15 minutes of prep and 30 minutes of cook time, you'll be savoring this nutritious, flavorful masterpiece in no time. And the pièce de résistance - a drizzle of our irresistible Plant Bomb Thai Almond Sauce for that perfect finishing touch! 

 

Yields: 4 Servings
Prep Time: 15 mins
Cook Time: 30 mins

 

Ingredients

• 2 tsp avocado oil or olive oil

• 1 Med-sized Kabocha Pumpkin ( or whatever pumpkin/squash you want) cut peeled, diced into 1 inch cubes

• 2 cloves garlic chopped 

• 1 TBLS chopped ginger

• ½ medium sized red onion sliced thinly

• 1 red bell pepper sliced thinly

• 3 TBLS red curry paste

• ¼ cup unsweetened pumpkin puree

• 2 cups vegetable broth

• 1-15oz can full-fat coconut milk

• 1.5 TBLS coconut or brown sugar

• 1.5 TBLS lime juice

• 3 large leaves of Thai Basil chopped (optional)

• 2 TBLS cilantro leaves chopped

• Jasmine or brown rice

• Plant Bomb Thai Almond Sauce 

 

Instructions

Tip: Cut Kabocha pumpkin in half, Clean the seeds out with a metal serving spoon, cut into wedges, and peel the skin with a peeler or paring knife.

• Heat oil in a medium-sized pot or Dutch oven. Once the oil is hot, add red onion and Peppers and sauté for 3-5 mins.

• Add ginger and garlic and sauté for 2 mins

• Add red curry paste, stir and toast for 1 min

• Add pumpkin and sauté for 3-5 mins

• Add vegetable stock and pumpkin puree, stir, reduce heat to low, cover the pot and simmer for 10-12 mins until pumpkin is tender.

• Stir in coconut milk, coconut sugar, lime juice and cook for 5 mins.

• Mix in Thai basil and cilantro

• Season with salt and pepper to taste

• Serve with rice, drizzle Thai almond sauce over the top to elevate the flavors!

 

Special Notes:

• This recipe is Vegan and gluten-free.

• Feel free to add your favorite protein to this recipe