Thai Pumpkin Curry

Name: Thai Pumpkin Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
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 powdered; 15 ounce can of coconut milk; 2 cups peeled and cubed pumpkin or you can also use kabocha squash, (acorn, or butternut squash); 2 teaspoons lime juice or 3 or 4 Markut lime leaves; 1 cup sliced bell pepper (I used a mix of green and red); 1/4 cup Thai basil and 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

Prep:10minCook:20min

Celebrate pumpkin season with this easy Thai Pumpkin Curry! Tender fresh pumpkin and tofu simmered along with vegetables in a spicy red curry coconut broth! The perfect vegan fall dinner! Gluten-free + Nutfree + soy-free option.

Updated at: Mon, 09 Dec 2024 04:36:16 GMT