January is for… homemade, one-pot meals! This delicious Vegan Red Thai Curry with Pumpkin recipe that we made recently in one of our cast-iron pots was packed full of flavour, warmth and absolutely delicious! Thank you, Bill’s Kitchen, for the recipe 🍠🥥
For the red curry paste:
- 4cm fresh ginger (grated)
- 2 sticks lemongrass (chopped)
- 4 garlic cloves (crushed)
- 1 tsp dried chilli flakes
- 1 tsp salt
- 1 tbsp sunflower oil
- 2 red peppers (chopped)
- 30g corriander (chopped)
- 30g Basil (chopped)
For the curry:
- 1 medium butternut squash or pumpkin (peeled & diced)
- 3 tbsp sunflower oil
- 1 tsp salt
- 1 medium red onion (diced)
- 600g carrots
- 400g coconut milk
- 1 tbsp pal sugar
- 200g sugar snap peas
- 1 lime
- 1 small red onion (to garnish)
- 30g coriander (chopped)
- 50g roasted peanuts
Instructions:
- Place the ginger, lemongrass, garlic, chilli flakes and salt in a pan with the sunflower oil. Cook on a low heat for 10 minutes.
- Add the peppers and continue to cook for a further 10 minutes on a low heat.
- Remove from heat and add coriander and basil and blend into a puree, then set to once side.
- Put the Pumpkin/squash in a tray to roast for 30-35 minutes with sunflower oil and salt at 180°
- While the pumpkin/squash is roasting, place the red onion, carrots and sunflower oil into a cast iron and cook on a low heat until tender, then add coconut milk, sugar, roasted pumpkin, raw sugarsnap peas and lime juice.
- Stir gently so the Pumpkin stays in one piece, then turn up the heat to a near boil.
- Stir in the curry paste that was made at the beginning and continue to cook for a further 5 minutes on low heat. and add salt and lime juice.
- For the garnish, mix the uncooked onion, coriander, and roasted peanuts together, and garnish each serving.
Enjoy!