Baked Pumpkin Curry

Baked Pumpkin Curry is a vibrant and aromatic vegan dish that combines creamy coconut milk with tender pumpkin and a medley of Thai spices. This comforting meal is baked to perfection, allowing all the flavors to meld beautifully.

Ingredients

• Pumpkin - 400 grams, peeled and cubed
• Coconut milk - 200 ml
• Red curry paste - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Lime juice - 1 tablespoon
• Soy sauce - 1 tablespoon
• Vegetable broth - 100 ml
• Bell pepper - 1 medium, sliced
• Spinach - 100 grams, fresh
• Basil leaves - 10 grams, fresh
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large bowl, mix together the pumpkin cubes, olive oil, red curry paste, minced garlic, grated ginger, lime juice, soy sauce, and a pinch of salt and pepper until well coated.
3. Transfer the pumpkin mixture to a baking dish and pour the coconut milk and vegetable broth over the top.
4. Add the sliced bell pepper and gently stir to combine everything.
5. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
6. After 25 minutes, remove the foil, add the fresh spinach, and bake for an additional 10-15 minutes, or until the pumpkin is tender.
7. Once done, remove from the oven and stir in fresh basil leaves before serving.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 14 g
• Unsaturated Fat: 4 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins A and C from pumpkin, promoting eye health and boosting immunity.
• Contains healthy fats from coconut milk, which can support heart health.

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