Aromatic Thai Pumpkin Curry with red curry paste, garlic, ginger, lemon grass, lime leaves in a lush creamy coconut sauce.
Fumble into something divine. And, relish each moment. It’s a dish that will leave you wanting more.
This dish will eviscerate your belief that vegan food can’t be scrummy.
When to Make This Recipe:
Make this:
- When you’re seeking a comforting and nourishing dish to warm the soul on a chilly night
- When autumnal pumpkins are in season and you want to create a hearty and flavourful curry that’s perfect for a cosy night in
- When you’re hosting a curry night and want to impress your friends with a delicious and authentic Thai dish
What Inspired Me:
This recipe was born out of a desire to recreate the flavours of Thai cuisine without the use of fish sauce – a game-changer for vegan cooks. I wanted to create a dish that would transport me to the streets of Bangkok, and this Thai Pumpkin Curry did just that.
Recipe Highlights:
- Vegan and paleo-friendly, this curry is perfect for those following a plant-based diet
- Rich and creamy coconut sauce with a hint of spice and freshness from the lemongrass and lime leaves
- Perfect for a comforting and nourishing meal on a chilly night
- Can be made with a variety of vegetables and spices to suit your taste
What equipment to use:
For this recipe, I suggest:
Stove
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
Instructions
