
It's Autumn again, and as it gets colder we reach for our warmer meals. This Thai pumpkin curry is the perfect, comforting meal, for those colder days.
This meal is a super easy to make and only takes about 30 minutes to whip up. It's a great one after a long day, you can even make it earlier in the day and warm it up when you are ready to eat it.
This is a super healthy dinner, packed with lots of nurtients.
It serves 4 but you can easily adjust it to serve more or less.
This recipe require pumpkin puree;
To make pumpkin puree;
Remove the skin and seeds from the pumpkin.
Cut the pumpkin into small chunks and boil for 15-20 minutes, or until soft enough to mash.
Mash the pumpkin then add to any recipe.
You can make pumpkin puree and keep it in the fridge for up to 3 days.

If you like a spicer curry you can easily add more chillies.
Why not check out our naan bread and our peshwari naan bread recipes, it will make a great side to this dish.

I hope you love this recipe as much as I do!
If you have any questions please send us a message. You can message us on here, facebook, instagram and youtube. We look forward to talking with you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Marisa

Thai Pumpkin Curry - Serves 4
Ingredients
1 tbsp Vegetable Oil
1 Onion - Diced
3 Cloves Garlic - Minced
3 tbsp Red Thai Curry Paste - See our recipe here
1 tbsp Grated Fresh Ginger
1 Tin Coconut Milk
1 Cup Pumpkin Puree
3 Cups Broccoli Florets
2 Bell Peppers - Red, Yellow, Orange (Not Green) - Thinly Sliced Slice them thinly and then in half so they aren't too long
1 Tin Chickpeas - Drained & Rinsed
1 Cup Carrots - Thinly Sliced
1 tsp Salt
Freshly Squeezed Lime - To Taste
You can add chillis if you would like extra spice
Rice to Serve
Method
Heat the oil in a large frying pan.
Saute the onions for a few minutes, until soft.
Add the garlic for a minute at most, until fragrant.
Add the curry paste and ginger. Stir till the onions and garlic are coated.
Add the broccoli, bell peppers, chickpeas, carrots and salt.
Stir until everything is evenly spread.
Place a lid on the pan, lower the heat to a medium-low and cook for 15-20 minutes or until the carrots are soft.
Add water if the curry is too thick.
Squeeze lime juice over the curry
Serve with rice
Enjoy!
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