Prep: 20 mins

Cook: 30 mins

Yields: 2 servings

This easy vegan curry by Charlotte Miller from Food & Joy will transport you back to Thailand in a heartbeat.

Thai Red Curry With Pumpkin, Eggplant And Kale Recipe 786x1048
Imperial
Metric

Ingredients

  • Red curry paste
  • 25g ginger, peeled
  • 1 whole long red chilli
  • 1/2 lemongrass stalk
  • 10g galangal, peeled
  • 1/2 bunch coriander root
  • 2 tbs cumin powder
  • 2 tbs coriander powder
  • 3 kaffir lime leaves
  • 1/4 cup peanut or vegetable oil
  • 500g pumpkin (kent), peeled and chopped
  • 1 large eggplant, chopped into 3cm dice
  • 1/4 bunch kale
  • 200ml coconut milk
  • 1/2 lime or lemon
  • 1/4 cup soy sauce (gluten free if necessary)
  • 1/2 cup fresh coriander
  • 1/4 cup Thai basil (optional)
  • 2 fresh kaffir lime, julienned
  • Salt and pepper to taste

Method

  • Remove the hard end of the lemongrass and chop into pieces. Combine all paste ingredients together in a food processor and blend until smooth.
  • Heat a heavy based pot, add the paste and fry gently until fragrant.
  • Add the eggplant and fry until coated with spice paste.
  • Add the chunks of pumpkin, coconut milk and 1 cup of water.
  • Simmer until pumpkin and eggplant are soft.
  • Turn off heat the add soy and lemon/lime juice.
  • Taste before adding extra salt and pepper. Add if required.
  • Garnish with Thai basil (if using), fresh coriander and shredded lime leaf. Serve with cooked rice if tolerated.

Recipe by Charlotte Miller, Food & Joy.

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