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Thai Pumpkin Curry

by Edward Daniel
written by Edward Daniel
Caption of Thai Pumpkin Curry. Image by Edward Daniel (c).

I tend to make my own curry paste as it tends to be fresher and the consistency I like it. This Thai Pumpkin Curry is great when having a Eastern theme to an evening.

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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

Caption of Thai Pumpkin Curry. Image by Edward Daniel (c).
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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 red birds eye chillies – one sliced
  • 2 inches fresh lemon grass
  • ½ inch ginger
  • 5 kaffir lime leaves
  • 400ml coconut milk, rich and creamy
  • 1tsp cumin, powder
  • 500g pumpkin, peeled and diced
  • 1tsp white wine vinegar
  • ½ lime, squeezed
  • 1tbs date syrup

Instructions

  1. To make the curry paste, place one of the red chillies, the lemon grass, ginger and lime leaves in a blender and combine until finely chopped. Place in a bowl with cumin and white wine vinegar and combine well.
  2. In a pan, add 50ml of coconut milk to the boil and add the curry paste. Add the chopped pumpkin and cook until tender. This should be about 20 minutes. I prefer to have it slightly crunchy.
  3. Add the remaining coconut milk and season with the limejuice and date syrup. Cook for a further three to four minutes.
  4. Switch off the heat and add the remaining sliced chilli and serve.

 

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