Thai vegan pumpkin curry

    45 min

    I wanted to make a vegan curry but I realised that I had no coconut milk, so I used desiccated coconut and discovered it tastes even better!

    3 people made this

    Serves: 4 

    • 2 tablespoons coconut oil
    • 1 medium onion, finely chopped
    • 4 cloves of garlic, finely chopped
    • 1 piece of ginger, about 4 cm, peeled and grated
    • 1 green pepper, sliced into thin strips
    • 650g pumpkin, cubed
    • 750ml water
    • 50g desiccated coconut
    • 1/2 to 1 teaspoon Thai red curry paste, or to taste
    • 1 teaspoon salt
    • freshly ground black pepper, to taste
    • 1 lime, juiced
    • freshly chopped coriander

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat coconut oil until melted and hot; add onion and garlic and cook for 1 or 2 minutes to soften. Add grated ginger and sliced green peppers; stir and cook until peppers are softened, about 5 minutes.
    2. Stir in the pumpkin and cook for a few minutes until slightly soft.
    3. Mix the water and desiccated coconut; add to the pan. Stir in curry paste and simmer for about 20 minutes with the lid on. Remove the lid and cook for a further 5 minutes.
    4. Add salt, pepper and season with lime juice. Finally, stir in freshly chopped coriander. Serve with hot rice.

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