Vegan Thai Pumpkin Curry
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Making Thyme for Health · by Sarah Rotavera★ 5.0 (1)

Vegan Thai Pumpkin Curry

NUTRITION · PER SERVING45M COOK
CAL 49%·PRO 37%
CARBS 158G65% OF CAL
8G FIBER0G ADDED0G INTRINSIC138G OTHER11G TOTAL SUGAR
FAT 31G28% OF CAL
20G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

One-pot Thai curry with pumpkin, vegetables, and coconut milk in a fiery gochujang base. Comforting and packed with vegetables for a vegan meal.

mainthaicurrydairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons extra virgin olive oil
  • 1 small onion (or 2 medium shallots, minced)
  • 1-2 jalapeños (cored and finely chopped (optional))
  • 2 inches fresh ginger (peeled and minced (about 1 tablespoon))
  • 3-4 garlic cloves (minced)
  • 4 ounces red curry paste
  • 1 cup pumpkin puree
  • 1 13.5 ounce can coconut milk
  • 1 cup vegetable broth
  • 1 red bell pepper (cored and sliced)
  • 2 large carrots (peeled and sliced (about 1 cup))
  • 2 cups chopped potato (such as yukon gold)
  • 2 cups cauliflower florets
  • 2 tablespoons tamari (or soy sauce)
  • 1 tablespoon lime juice (or rice wine vinegar)
  • 1 tablespoon coconut sugar (optional)
  • fresh cilantro and rice for serving
PREP
25M
SODIUM
1774MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.