Flavorful and Spicy Vegan Thai Pumpkin Curry

This Vegan Thai Pumpkin Curry is a flavorful and spicy dish that is perfect for a hearty meal. Made with fresh pumpkin, aromatic spices, and creamy coconut milk, this curry is bursting with flavors. It is not only delicious but also packed with essential nutrients. The combination of the fragrant Thai spices and the natural sweetness of the pumpkin creates a harmonious balance of flavors. This recipe is easy to make and can be customized according to your preferences. Whether you are a vegan or simply looking for a plant-based meal, this Thai pumpkin curry will satisfy your taste buds.

Ingredients

• 1 small pumpkin, peeled, seeded, and cubed
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 tablespoon vegetable oil
• Salt, to taste
• Fresh cilantro, for garnish

Directions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion and sauté until it becomes translucent.
3. Add the garlic and stir for another minute.
4. Add the red curry paste and stir until fragrant.
5. Add the pumpkin, bell pepper, and green beans to the pot. Stir well to coat the vegetables with the curry paste.
6. Pour in the coconut milk and bring to a simmer.
7. Cover the pot and let it cook for about 15-20 minutes, or until the pumpkin is tender.
8. Stir in the soy sauce, brown sugar, and lime juice. Taste and add salt if needed.
9. Serve the Vegan Thai Pumpkin Curry over steamed rice or noodles.
10. Garnish with fresh cilantro and enjoy!

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