Thai Green Pumpkin Curry [vegan] [gluten free]

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]

This dish is very straightforward to make but you will need a blender to make the curry paste.

5 from 2 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course Curries

Cuisine Thai

Servings 6 people

Calories 286 kcal

Equipment

saucepan

Blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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

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Instructions

 

• 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.

Nutrition

Serving: 250gCalories: 286kcalCarbohydrates: 23gProtein: 7gFat: 21gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 557mgPotassium: 894mgFiber: 5gSugar: 5gVitamin A: 13516IUVitamin C: 46mgCalcium: 102mgIron: 5mg

Find this recipe online:

Thai Green Pumpkin Curry [vegan] [gluten free]

https://theflexitarian.co.uk/recipe-items/thai-green-pumpkin-curry-vegan-gluten-free/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

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Other things you might like

• Roasted Pumpkin Seeds [vegan]
• Pumpkin Bread [vegan]
• Pumpkin Spice Granola [vegan]
• Thai Red Lentil Soup [vegan]
• Pumpkin, Spinach & Chickpea Soup [vegan] [gluten free]