Thai Green Pumpkin Curry [vegan] [gluten free]

Name: Thai Green Pumpkin Curry [vegan] [gluten free]
Prep time: 25 min
Total time: 15 min
Ingredients: 675g pumkin (deseeded and peeled) [1.5 lb]; 200g spinach leaves [7 oz]; 400g can chickpeas [14 oz]; 1 red pepper; 2 Tbsp coconut oil; 400ml coconut milk [14 fl.oz]; 500ml vegetable stock [17.5 fl oz / US 2 cups]; 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

Published on September 26, 2015 | In Thai | By theflexitarian |

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- Prep Time
- 25 Minutes
- Cook Time
- 15 Minutes
- Difficulty Level

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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.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Low Fat, Nut-Free, Soya-Free, Vegan

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Ingredients

675g pumkin (deseeded and peeled) [1.5 lb]
200g spinach leaves [7 oz]
400g can chickpeas [14 oz]
1 red pepper
2 Tbsp coconut oil
400ml coconut milk [14 fl.oz]
500ml vegetable stock [17.5 fl oz / US 2 cups]
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

Instructions

Melt 1 Tbsp of coconut oil in a small saucepan.
In a blender whizz together 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 green curry paste, ground coriander and ground cumin. Fry gently for a few minutes.
Add pumpkin and red pepper cut in 2cm dice.
Cover vegetables with coconut milk and vegetable stock. Add kaffir leaves. Bring to a boil, then simmer for around 10-15 minutes until pumpkin is cooked (it should still have a bite).
Tip spinach into the pan and cook for a few minutes until wilted. Add drained chickpeas.
Season with lime juice, sugar, salt & pepper.
Serve top with fresh coriander leaves and lime juice on the side.