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 curry paste (or to taste – I find that pre-made curry pastes vary in hotness a lot! You might want to taste it first)
  ½ c diced tofu – (shrimp or chicken for non vegans)
  1 c coconut milk (I use light coconut milk since regular is pretty high in calories)
  ½ c diced winter squash (butternut, pumpkin, kabocha)
  1 t sugar (palm sugar if available)
  2 thai lime leaves
  ½ cup thai basil (or regular sweet basil)
  Salt to taste

Preparation

1. Place oil in pan on medium heat, add curry paste (shrimp or chicken if using), coconut milk and bring to boil.

2. Add squash, sugar, and lime leaves and cook gently until squash and protein are cooked through.

3. Add salt to taste, remove lime leaves, and garnish with basil leaves. Serve with rice.

• Note: if using tofu add toward the end of cooking so it doesn’t fall apart.

• Taste: real party for our taste buds with this glorious sweet & chilli mix

Enjoy it and if you belong to the pumpkin fun club, try also Petra‘s Pumpkin Spice Drink, it’s soooo…. deliciously warming!

SparkYourBloom Today and Everyday!