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!