Thai Pumpkin And Vegetable Curry Recipe

About this recipe

A fragrant and hearty Thai-inspired curry featuring pumpkin, green beans, and bell peppers in a creamy coconut milk base. Perfect for a satisfying Jain-friendly dinner.

Ingredients

• - Leaves Lime Kaffir Organic Fresh Dried Lime Leaves Natural Lime Leaves
• - Old India Coriander Leaves
• 1.5 kg Green Fine Beans 1X1.5Kg
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 Piece Fresh Green Pumpkin Piece I 1kg
• 560G Yorkshire Provender Rustic Vegetable Broth With Lentils Kale & Quinoa
• 3 Pcs Green Lime 3 Pcs
• 400 Ml Coconut Merchant Organic Coconut Cream
• 300G Love Me Tender Babycorn
• - Silver Spoon Granulated Sugar
• - Tata Salt
• 1 L Ktc Sunflower Oil
• 100 G Rajah Garam Masala

Instructions

1. 1. Heat 2 tablespoons of sunflower oil in a large wok or heavy-duty saucepan over medium-high heat. Add 3 tablespoons of red curry paste and a pinch of garam masala, and cook for 1-2 minutes until fragrant.
2. 2. Whisk in 1 can of coconut cream, 1 1/2 tablespoons of sugar, 1 teaspoon of salt, and 3 lime leaves. Cook for 2-3 minutes, stirring occasionally.
3. 3. Add 1/2 cup of green beans, 1/4 cup of diced bell peppers, 1 can of baby corn, and 3/4 cup of diced pumpkin to the wok. Pour in 1 cup of vegetable broth and bring the mixture to a boil. Reduce the heat to medium and simmer for about 25 minutes, stirring occasionally, until the vegetables are tender.
4. 4. Stir in 1/4 cup of chopped coriander leaves and 1/4 cup of chopped cilantro. Cook for an additional 1-2 minutes, then remove from heat.
5. 5. Divide the curry into 4 portions and serve with a squeeze of lime over each bowl. Enjoy your meal!