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
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Ingredients

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    Red curry paste

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    25g ginger, peeled

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    1 whole long red chilli

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    1/2 lemongrass stalk

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    10g galangal, peeled

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    1/2 bunch coriander root

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    2 tbs cumin powder

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    2 tbs coriander powder

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    3 kaffir lime leaves

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    1/4 cup peanut or vegetable oil

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    500g pumpkin (kent), peeled and chopped

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    1 large eggplant, chopped into 3cm dice

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    1/4 bunch kale

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    200ml coconut milk

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    1/2 lime or lemon

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