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Perfect Winter Thai Pumpkin Curry



Now I'm not going to be one of those people who write a novel before you get to the recipe. But have you tried making plant based food before? It's definitely worth the try, there are many benefits (which I wont get into here). You could even consider just dedicating one night a week to a plant based dinner. And enjoy the whole experience with the family... right from the get-go of what you're going to make, picking up the groceries and then having a glass of wine while you cook together.


Perfect dinner for those cold nights, warming you from the inside out!

Sometimes plant based food can be hit-and-miss, so it can be a little bit of trial and error; so I've taken that part out for you! This Thai Pumpkin Curry is one of my absolute favourites - and I make it at home when I need something for the heart and belly :)

Here it is, it's delicious, it's nourishing. It's soul food!



Thai Pumpkin Curry


Ingredients

  • Oil (for the pan)

  • Garlic to taste (I use about a teaspoon)

  • 1/2 cup sliced leek

  • 2 tablespoons red curry paste

  • Optional, only use these ingredients if you have chosen vegan red curry paste (ie with no fish sauce): 1/2 teaspoon miso, 1 teaspoon soy sauce, 1/4 teaspoon dried mushroom powdered

  • 400ml can of coconut cream

  • 2 cups of small cubed pumpkin

  • 1/2 cup of yellow lentils

  • 2 teaspoons of lime juice (can add more to taste)

  • 1 cup vegetable stock

  • 1 cup of sliced red capsicum

  • 2 sliced and halved zucchini's

  • 1/2 cup peas

  • Bean shoots for garnish

  • Basil for garnish

  • Sliced lime for garnish


Directions

  • Heat the oil over medium heat. Add the garlic and leek, cook until the garlic is golden.

  • Add curry paste and (if vegan) add miso, soy sauce, and mushroom powder and mix well.

  • Stir and cook for about a minute then add coconut cream. Mix through any lumps.

  • Add salt and pepper to taste, pumpkin, lime juice, and vegetable stock and mix in well.

  • Cover and cook until the pumpkin is soft to fork and lentils are not crunchy.

  • Add the rest of the veggies and mix altogether. Bring to a good boil.

  • Taste and adjust salt and flavor. Then take off heat and serve topped with bean sprouts, basil and a slice of lime (I also add a sprinkle of chili flakes). You can serve this with rice, noodles or on it's own.

And honestly, this should be enjoyed on the couch wrapped up in a blanket. If you gave this a try, I'd love to see a photo, comment below and let me know how you went or tag us on Instagram!

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