Description
A vibrant and flavorful Thai Pumpkin Curry featuring tender squash, creamy coconut milk, and aromatic Thai basil. This easy-to-make vegan curry blends red curry paste with miso and soy sauce as a fish sauce substitute, delivering a rich and satisfying meal perfect for pairing with rice or noodles.
Ingredients
Scale
Main Ingredients
- 1 teaspoon oil
- 1 clove garlic, minced
- 1 tablespoon red curry paste
- 1/2 teaspoon miso
- 1 teaspoon soy sauce
- 1/4 teaspoon dried mushroom powder
- 15 ounce can coconut milk
- 2 cups peeled and cubed pumpkin (or kabocha squash, acorn, or butternut squash)
- 2 teaspoons lime juice or 3-4 Makrut lime leaves
- 1 cup sliced bell pepper (mix of green and red)
- 1/4 cup Thai basil, plus more for garnish
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon sugar
- 1 cup cubed firm or medium-firm tofu
- Lime juice, pepper flakes, and Thai basil for garnish
Instructions
- Heat the oil and sauté garlic: Warm the oil over medium heat and add the minced garlic. Cook until the garlic turns golden brown and releases its aroma, about 1-2 minutes, making sure not to burn it.
- Add curry base ingredients: Stir in the red curry paste, miso, soy sauce, and dried mushroom powder. Mix well and cook for about a minute to allow the flavors to meld and the paste to bloom.
- Incorporate coconut milk: Pour in the canned coconut milk and stir thoroughly to dissolve the curry paste completely into the sauce, creating a smooth, lump-free curry base.
- Add spices and pumpkin: Season with salt and black pepper, then add the peeled and cubed pumpkin along with lime juice or Makrut lime leaves. Stir to combine all ingredients evenly.
- Simmer pumpkin until just tender: Cover the pan and cook for 8-10 minutes over medium heat until the pumpkin is al dente, tender but still holding its shape. Cooking time may vary depending on the squash variety and stove heat.
- Add remaining vegetables and tofu: Remove the lid and add the sliced bell peppers, Thai basil, sugar, and cubed tofu. Stir well, then bring the curry to a rolling boil to heat through and meld flavors.
- Adjust seasoning and serve: Taste the curry and adjust seasoning as necessary, adding more salt or lime juice to brighten flavors. Remove from heat and garnish with extra Thai basil, a squeeze of lime juice, and pepper flakes if desired. Serve hot with rice or noodles.
Notes
- Feel free to incorporate additional vegetables like zucchini, peas, baby corn, sweet potato, or green beans to add variety and nutrition.
- If pumpkin isn’t available, substitutes such as kabocha squash, acorn squash, or butternut squash work equally well.
- This dish can be prepared in advance and is freezer-friendly, making it ideal for meal prep and leftovers.
- For those who prefer to skip tofu, canned and drained chickpeas provide a delicious alternative plant-based protein. White beans or lentils are also great substitutions.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 24 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 0 mg
