Thai Pumpkin Curry

Makes 4 Portions
 
INGREDIENTS
1 onion, finely diced
1 tomato, roughly diced
½ tbsp vegan Thai red curry paste (Maesri brand)
1½ tbsp Malaysian style curry powder (Ayam brand)
650g pumpkin, remove seeds, peeled and diced into 5cm cubes (4 cups)
3 fist size potatoes, diced into 2.5cm cubes
4 cups water
1 tbsp tamari/soy sauce
1 tbsp vegan fish sauce
1 tbsp coconut sugar
1 cup plant milk
½ lime, juiced
½ bunch fresh coriander leaves
4 tbsp peanuts, chopped
2 cups cooked brown basmati rice

 
METHOD
Heat a large pot on a medium-high heat, add onion and dry saute (no oil) until browned. Add a dash of water to deglaze the pot. Add the tomatoes, red chilli paste and curry powder and stir until fragrant.

Add the pumpkin, potatoes, water, soy sauce, coconut sugar and mix well. Bring to the boil, then reduce to a simmer. From time to time you will need to stir it and use the spoon to slightly break up some of the pumpkin once it starts to get soft, so that it helps to break it down to make the sauce, but still leaving some chunks of pumpkin.

Cook until the potatoes and pumpkin are soft and the sauce has reduced and thickened.

Add the plant milk and stir. Cook for a few more minutes. Add the lime juice and stir. Sprinkle coriander leaves. Serve with cooked brown rice.

*Filmed at Ella's Farm, Bilambil Heights, NSW

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