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The Flexitarian Diet - A Flexible Vegetarian Diet

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The Flexitarian » Recipe » Thai Green Pumpkin Curry [vegan] [gluten free]

Thai Green Pumpkin Curry [vegan] [gluten free]

5 from 2 votes

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

Thai Green Pumpkin Curry [vegan] [gluten free] by The Flexitarian

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] © The Flexitarian - Annabelle Randles

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
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
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
 
 

  • 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.

I cannot wait to see your posts!

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]
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Recipe September 26, 2015 · Created by: The Flexitarian Leave a Comment

Previous Post: « Happiness Pasta with Sweet Tomato, Aubergine & Ricotta by Jamie Oliver [flexitarian]
Next Post: Shiitake & Kale Miso Soup [vegan] [gluten free] »

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