THAI MUSHROOM PUMPKIN CURRY RECIPE (W/ TOFU OR CHICKPEAS ...
Warming, cozy and easy to make, this Thai Pumpkin Curry Recipe is made in one pot utilizing pureed' pumpkin, red curry paste and rich coconut milk. It's simple to pull together too! Enjoy with tofu or chickpeas. This recipe is vegetarian, vegan and easily gluten free.
Provided by Traci York | Vanilla And Bean
Categories Dinner
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 19
Steps:
- For the Tofu:
- For the Curry:
- To Share:
- To Store:
Nutrition Facts : ServingSize 1 serving, Calories 371 kcal, CarbohydrateContent 28 g, ProteinContent 12 g, FatContent 26 g, SaturatedFatContent 20 g, SodiumContent 652 mg, FiberContent 5 g, SugarContent 13 g, UnsaturatedFatContent 4 g
BEST PUMPKIN CURRY - HOW TO MAKE PUMPKIN CURRY
This pumpkin curry is made all the more pumpkin-y by blending some of the orange flesh directly into the coconut curry sauce.
Provided by Justin Sullivan
Categories dinner
Total Time 1 hours
Prep Time 15 minutes
Cook Time 0S
Yield 3-4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400º. Halve the pumpkin, scoop out seeds and discard. Cut into 8 to 10 thick wedges. Place on a parchment-lined baking sheet, drizzle with 3 tablespoons of oil and season with salt. Roast until almost completely tender (you should be able to stick a fork in with just a bit of resistance), 20 to 25 minutes. Let cool. When cool enough to handle, use a paring knife to carefully remove the skin from the pumpkin. Roughly chop the pumpkin into 2 inch pieces. Find some more tender pieces and mash enough to fill a ¼ cup measure and set aside. In a large Dutch oven or other heavy-bottomed pot heat 2 tablespoons of the oil over medium-high. Once the oil is shimmering, add red curry paste and cook, stirring often, until fragrant and has darkened in color, 2 to 3 minutes. Reduce heat to medium-low, stir in coconut milk and simmer about 3 minutes more. Remove from heat and let cool slightly. Add mashed pumpkin and ¼ cup water to coconut mixture and, using an immersion blender, puree until smooth. (Alternately, transfer mixture to a regular blender, and puree until smooth; return sauce to pot.). Add green bell pepper, red bell pepper, shallot, chili, and bamboo shoots to the pot. Bring mixture to a boil, reduce heat to medium-low and simmer, covered, until the veggies have begun to soften, 5 to 7 minutes. Uncover and add reserved pumpkin and simmer until tender, about 5 minutes. Just before serving, stir in lime juice, fish sauce and Thai basil leaves. Ladle curry over white rice and top with sliced basil. Serve with lime wedges.
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Cuisine Asian, Thai, Main Dishes, Curry
Calories 390.9 calories per serving
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