This dish is very straightforward to make but you will need a blender to make the curry paste.
I have been pondering about a name for this recipe. “Graham’s Favourite Curry” was a favourite for a while as my husband absolutely loves it (had to make it twice this week!). In the end, we settled for the more traditional “Thai Green Pumpkin Curry” 🙂
This dish is very straightforward to make but you will need a blender to make the curry paste. Most of the work is in the cutting of the vegetable and the blending of the paste. After that, it cooks in a flash 15 minutes.
Serve it with wholegrain rice for a comforting dinner or lunch.
Thai Green Pumpkin Curry [vegan] [gluten free]
- 675 g pumpkin – deseeded and peeled
- 200 g spinach leaves
- 400 g can chickpeas
- 1 red pepper
- 2 Tbsp coconut oil
- 400 ml coconut milk
- 500 ml vegetable stock
- 2 kaffir leaves
- juice of 1 1/2 lime – plus extra to serve
- 4 garlic cloves – crushed
- 1 shallot
- 1/2 to 1 red chilli – according to how hot you want this curry to be
- 2 lemongrass stalks
- 1 thumb of ginger
- small bunch of basil
- small bunch of coriander – plus extra to serve
- 1 tsp of sugar
- 1 tsp ground cumin
- 1 tsp ground coriander
- salt & pepper
- Melt 1 Tbsp of coconut oil in a small saucepan.
- In a blender whizz together the crushed garlic cloves, chopped shallots, chopped lemongrass, chopped chilli, chopped ginger, basil, coriander, melted coconut oil until you have a paste.
- Melt 1 Tbsp of coconut oil in a large saucepan. Add the green curry paste, ground coriander and ground cumin. Fry gently for a few minutes.
- Add the pumpkin and the red pepper cut in 2cm dice.
- Cover the vegetables with coconut milk and vegetable stock. Add the kaffir leaves. Bring to a boil, then simmer for around 10-15 minutes until the pumpkin is cooked (it should still have a bite).
- Tip the spinach into the pan and cook for a few minutes until wilted. Add the drained chickpeas.
- Season with lime juice, sugar, salt & pepper.
- Serve top with fresh coriander leaves and lime juice on the side.
I cannot wait to see your posts!