Pumpkin Coconut Curry
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5 from 3 reviews
A delicious vegan pumpkin curry recipe
- Author: Gabi Rupp
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- 1.5 lb/600 grams red kuri squash cubes (Hokkaido pumpkin)
- 0.75 lb/300 grams broccoli florets
- 150 grams baby corn (optional)
- 9 flu oz./250 ml half or full fat coconut milk
- 9 flu oz./250 ml veggetable broth
- 1–2 tablespoons red chili pepper
- 2 teaspoons ginger, sliced
- 1 teaspoon curry powder
- 2 garlic cloves, minced
- cilantro, chopped or 1 tsp dry cilantro (optional)
- 1 tablespoon soy sauce
- additional salt to taste
- Pour half of the coconut milk into a large pot, saute pan or wok, over medium high heat.
- Add ginger, garlic and red chili pepper.
- Stir to prevent the milk from burning at the bottom.
- Add red kuri squash and stir to coat squash with curry sauce.
- Add the veggie broth and the remaining coconut milk.
- Simmer stirring occasionally for 15 minutes or until the pumpkin is soft.
- Add broccoli florets and cook for 3 minutes more.
- Switch off the heat.
- Taste with cilantro and salt.
- Serve hot with wholegrain rice.
Notes
- To give it a more exotic taste you could use thai red curry paste instead of the red chilly pepper.