Thai Pumpkin Curry Vegan

The perfect vegan fall dinner!

Celebrate pumpkin season with this easy Vegan Thai Pumpkin Curry! Tender fresh pumpkin and tofu simmered along with vegetables in a spicy red curry coconut broth!

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Key Ingredients

Miso Soy sauce Dried mushroom powder Coconut mik Pumpkin Lime leaves Thai basil bell Pepper Red curry paste Firm tofu

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1

Heat oil over medium heat, add garlic and cook until golden. Then, add red curry paste, miso, soy sauce, and mushroom powder, mixing thoroughly. These ingredients serve as a substitute for fish sauce. Cook for a minute and add coconut milk, ensuring no lumps remain in the red curry paste and coconut milk mixture.

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2

Heat oil, sauté garlic until golden, then add red curry paste, miso, soy sauce, and mushroom powder. Stir well as a substitute for fish sauce. Cook briefly, then add coconut milk, making sure to blend it smoothly with the red curry paste.

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3

Taste and adjust salt and flavor. Add more salt if needed. Some lime juice if needed. Then take off heat and serve with some Thai basil on top and more lime juice if needed. Serve with rice or noodles.

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Swipe up to try the recipe!