Easy, 1-pot squash curry with homemade red curry paste. A simple yet amazingly flavourful plant-based dinner!
Course Main Course
Cuisine Asian, Thai
Diet Vegan, Vegetarian
Keyword easy vegan thai red curry, pumpkin curry, pumpkin recipes, thai red curry, vegan red curry recipe, vegan thai curry
Prep Time 20mins
Cook Time 40mins
Total Time 1hr
Servings 4
Calories 775
Ingredients
1Medium (around 800g)Squashpeeled and thickly sliced
350gExtra Firm Tofupressed to remove any moisture
2TablespoonsSoy Sauce
800mlCoconut Milk
2MediumOnionsfinely diced
20gThai Basilde-stemmed
1Kaffir Lime leaf
2TablespoonVegetable Oil
Red Curry Paste
1/2TeaspoonCoriander Seeds
1TeaspoonCumin Seeds
1/2TeaspoonBlack Peppercorns
1TeaspoonTurmeric
1TeaspoonDemerara Sugar
1MediumRed Pepperroughly sliced
2SticksLemon Grassroughly chopped
60gGingerpeeled and roughly chopped
The juice of 2 Medium Limes
3MediumBanana Shallotspeeled and roughly chopped
6ClovesGarlicpeeled
3TablespoonsVegetable Oil
3TablespoonsSoy Sauce
4-6MediumRed Chillieschange the number of chillies depending on how spicy you want your curry
Instructions
Heat 1 tablespoon of vegetable oil in a frying pan over a medium heat. Add the cumin and coriander to the pan and toast until the spices begin to brown.
Tip the toasted spices along with the rest of the red curry paste ingredients into a blender. Whizz all the ingredients until it reaches a smooth but chunky consistency.
Heat 1 tablespoon of vegetable oil in a deep pan over a medium heat. Add the chopped onion and cook for 2-4 minutes until see-through.
Tip the red curry paste into the pan and cook for a further 3-4 minutes, until the curry paste starts to release it's fragrance.
Pour in the coconut milk, pumpkin, thai basil and kafir lime leaf. Bring the pan to the boil, then cover turn down to a simmer and cook for 30 minutes or until the pumpkin is tender.
Whilst your curry is cooking, prepare your tofu. Thickly slice your tofu block. Heat 1 tablespoon of vegetable oil in a large frying pan over a medium to low heat. Toss in your tofu and cook each side for around 5 minutes or until it begins to brown and crisp. When your tofu has around 1 minute left, pour over the soy sauce, evenly coating your tofu pieces. Fry on high until all the soy sauce has reduced.
Once your curry is cooked. Serve as is or over rice, quinoa, or cauliflower rice. You can garnish with some extra chillies, thai basil or match-sticked ginger.