Thai Pumpkin Curry

Thai Pumpkin Curry is a vibrant and aromatic dish that marries the sweetness of pumpkin with the rich flavors of coconut milk and fragrant spices. This vegan delight is not only hearty and satisfying but also packed with nutrients, making it a perfect dinner option.

Ingredients

• Pumpkin - 400 grams, peeled and cubed
• Coconut milk - 400 ml
• Red curry paste - 2 tablespoons
• Vegetable broth - 200 ml
• Bell pepper - 1 medium, sliced
• Green beans - 100 grams, trimmed
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Cilantro - for garnish
• Salt - to taste
• Oil (coconut or vegetable) - 1 tablespoon

Steps

1. Heat the oil in a large pan over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
2. Stir in the red curry paste and cook for another minute to release its flavors.
3. Add the cubed pumpkin and vegetable broth to the pan. Bring to a simmer and cook for about 10 minutes, until the pumpkin is tender.
4. Pour in the coconut milk and stir well. Add the sliced bell pepper and green beans, cooking for an additional 5-7 minutes until the vegetables are cooked but still crisp.
5. Stir in the soy sauce and lime juice, adjusting seasoning with salt to taste.
6. Remove from heat and garnish with fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 16 g
• Unsaturated Fat: 4 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins A and C, promoting eye health and immune function.
• High in fiber, aiding digestion and promoting a healthy gut.

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