EASY ONE POT PUMPKIN CURRY

One curry pumpkin Pan-a easy 30 minute dinner recipe this is complete of taste! candy pumpkin simmers in a fragrant crimson curry sauce with tofu or protein of your preference.

EASY ONE POT PUMPKIN CURRY
EASY ONE POT PUMPKIN CURRY

This pumpkin curry is complete of clean and deep curry flavors, tender pumpkins, tender tofu, and the most extravagant coconut-y sauce curry. it's miles warming up on the crispest Fall Day, prepared in half-hour, with one pan, and 10 substances. 

This recipe relies on several elements full of taste so that we are able to upload all of the complexity of a good curry to our dish with beneath 10 components! 

The star of the display is pink curry powder. I continually have a number of those bottles in my pantry always. it's far like a Thai restaurant bottled their secret sauce and send you home with it. it's far filled with flavor and saves us from having to find a dozen hard to locate Thai substances. that is what I call winning! 

The assisting players are shallots, ginger, and garlic. This aromatics helped growth our taste of one pot of pumpkin curry even greater.

EASY ONE POT PUMPKIN CURRY

INGREDIENTS:

  • 2 tablespoons avocado oil
  • 3 shallots, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons grated ginger
  • 2 tablespoons Thai red curry paste
  • 6 cups cubed squash or pumpkin (I like kabocha or butternut squash best!)
  • 2 cans coconut milk
  • 1 block extra firm tofu, cut into squares
  • Zest and juice from one lime
  • 2 tablespoons coconut sugar
  • 1 teaspoon salt
  • 1 kafir lime leaf (optional)

INSTRUCTIONS:

  1. Heat the avocado oil in a large Dutch oven or pot over medium high heat. Add in the shallots and cook, stirring occasionally, until they are translucent, about 5-7 minutes.
  2. Add in the garlic, ginger, and curry paste. Cook, stirring constantly until fragrant, about 2 minutes. Add in the coconut milk, a little at a time, until well mixed. Add in the squash, tofu, lime zest, coconut sugar, salt and lime leaf. Bring the mixture to a simmer. Cover and simmer until the squash is tender, about 10-15 minutes.
  3. Remove the curry from the heat and stir in the lime juice. Remove the lime leaf, if using, and serve over rice!

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