Monday, September 26, 2011

Pumpkin Thai Curry

Pumpkin! I made this curry served with vermicelli rice noodles the other night.  I use Thai Kitchen red curry paste for this recipe.I think the overall time to make this meal was about 30 minutes. I didn't use much of the pumpkin for this, so I plan on roasting the rest and using it in muffins and whatnot. More pumpkin posts coming soon....

2 tbsp coconut oil
1 onion- sliced
2 cloves garlic-minced
2 tbsp Thai Kitchen red curry paste
4 cups pumpkin- peeled and chopped
3 cups water/ veggie stock
1 red pepper- sliced
1/2 cup coconut milk
2 tsp sea salt
1 tbsp brown sugar
fresh cilantro
vermicelli rice noodles- cooked according to package

In a large pot heat oil, add onions and garlic. Saute on medium heat until soft.
Add paste and stir it around to coat the onions. Add pumpkin and continue to stir.
Pour in water/stock and bring to a boil. Lower heat to a simmer and cook until pumpkin is soft.
Add peppers and coconut milk. Season with sugar and salt.  Serve over noodles garnished with fresh cilantro.


  1. Sounds and looks so delicious. Yummy!

  2. What amazing recipes. I've sent your blog along to a vegan pal of mine always searching for wonderful recipes. This looks amazing. Love winter squash curry, so I'll have to try it. Thanks for the visit.

  3. looks very tasty! I'm gonna add this to my list of things to make.

  4. Wow, this looks super good. I might have to give it a try!

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