Make Thai pumpkin curry in 4 simple steps
Thai pumpkin curry is a vibrant, flavorful dish that embodies the essence of Thai cuisine without animal products. Known for its rich blend of spices and coconut milk, it offers a hearty, comforting meal. Perfectly vegan, this curry demonstrates how plant-based dishes can be delicious and satisfying. With roots in Thai culture, it provides a taste of Southeast Asia's culinary diversity. Let's get cooking.
Gather the following ingredients
For this curry, you'll need one medium pumpkin (peeled, cubed), two tablespoons vegetable oil, one finely chopped onion, three minced garlic cloves, one tablespoon grated ginger, two tablespoons red curry paste, a 400ml can of coconut milk, one cup vegetable broth, two teaspoons soy sauce, one teaspoon brown sugar, salt to taste, and basil leaves for garnish.
Preparing the pumpkin
Begin by peeling the pumpkin and cutting it into bite-sized pieces. In a large pan or wok, heat two tablespoons of vegetable oil over medium heat. Then, add the pumpkin cubes to the pan. Saute these for about 10 minutes, or until they start to soften. After sauteing, remove the pumpkin from the pan and set it aside for later use.
Sauteing aromatics
In the same pan used for sauteing pumpkin, add a bit more oil if needed and throw in finely chopped onion. Saute until translucent before adding minced garlic and grated ginger. Cook these aromatics until they're fragrant but not browned—this usually takes about two minutes. The aroma at this stage will start setting the base flavor for your curry.
Adding spices and liquids
Add two tablespoons of red curry paste to your sauteed aromatics, stirring well for even mixing. Then, incorporate one can of coconut milk and one cup of vegetable broth. Include two teaspoons of soy sauce and one teaspoon of brown sugar to balance the flavors. Bring the mixture to a gentle simmer, setting the stage for further cooking steps.
Combining and cooking
Return the softened pumpkin cubes to the pan with the sauce. Cook on low heat for about 20 minutes, until the pumpkin is tender but not mushy. Season with salt to taste. Serve hot, garnished with basil, alongside steamed rice or flatbreads for a Thai dining experience at home. This vegan curry brings people together over nourishing plant-based meals.
