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vegan-thai-pumpkin-curry

Vegan Thai Pumpkin Curry

 

As I said yesterday in my last feature, we really love pumpkin! This vegan Thai Pumpkin curry is so simple to make and is surprisingly delicious.

I make it for my vegan friends using tofu. The recipe is based on one of the most popular beloved dishes from Thai Paradise Restaurant in Folsom California.

Give it a go if you are looking for something equally exquisite and surprising.

 

 
Ingredients For Vegan Pumpkin Curry (one large portion)
 

  • 2 T oil (rice bran oil if you have it – coconut oil works well too)
    2 t red . . .

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Belinda is a writer, editor, explorer, cook and gardener. She loves to travel and goes wherever frequent flyer miles will take her. When she is not roving round the planet, diving in the sea, or skiing down a mountain she might be found working in her impractically large vegetable garden or sitting amidst a stack of cookbooks concocting ideas for some crazy new thing to cook in the kitchen. She has practiced yoga for twenty years and two years ago started a meditation practice, which is still very much a work in progress. She lives in Northern California.