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
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
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
Method Prep:15min › Cook:30min › Ready in:45min
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.
Stir in the pumpkin and cook for a few minutes until slightly soft.
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.
Add salt, pepper and season with lime juice. Finally, stir in freshly chopped coriander. Serve with hot rice.