Thai Pumpkin Curry

Thai Pumpkin Curry
A one pot thai curry. Simple, easy and tasty!
Recipe type: Vegan, gluten free
Cuisine: Thai
  • 250ml coconut milk
  • 250ml water
  • 1 small pumpkin, chopped into large cubes
  • 2 large onions, largely diced
  • 1 tablespoon of thai red curry paste
  • a few small chillies, diced
  • 1 teaspoon of curry powder
  • 1 teaspoon of turmeric
  • a few white potatoes, peeled and chopped into large cubes
  • 3 teaspoons of sugar
  • tamarind (optional)
  1. Start by heating up a small amount of the coconut milk.
  2. When it is bubbling slightly, add the chillies and onion. Cook for a short while, then add the curry paste, curry powder, and turmeric, and give it a good stir.
  3. Cook until the onions have softened, then add potatoes, pumpkin, and whatever other vegetables you'd like. Add the water and rest of the coconut milk, and simmer until everything has softened, and the sauce has thickened up.
  4. Add the sugar, and tamarind, if using. Adjust to taste, and serve.
Nutrition Information
Serving size: 4 Calories: 230 Fat: 10.7 Carbohydrates: 34 Protein: 4.2

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