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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
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
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

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/