Creamy Thai Red Pumpkin Curry with Crispy Breaded Cauliflower

Creamy Thai Red Pumpkin Curry with Crispy Breaded Cauliflower

(NO cashews, NO coconut milk, oil-free option.) This post has the recipe for the curry. The cauliflower recipe will be in my upcoming cookbook friends.

Don’t use carving pumpkins! And if you desire coconut milk, add it at the end to taste.

✅Recipe Curry: Heat 1 tablespoon olive oil (or a little veggie broth) in a large saucepan over medium heat.

✅Cook 1 small chopped onion for about 5 minutes, or until translucent.

✅Add 1 tablespoon grated ginger, 4 minced cloves garlic, and 1 small deseeded/minced red chili pepper, and cook for 30 seconds more.

✅Add 1 roughly chopped red bell pepper and cook for 30 seconds.

✅Mix in 3-1/2 cups cubed pumpkin (3/4-inch cubes, about 1 small) and cook for 1 minute more.

✅Add 2-1/2 tablespoons Thai Red Curry Paste and cook for 1 more minute.

✅Add 3 cups vegetable broth and stir.

✅Bring the broth to a gentle boil. Reduce the heat to a vigorous simmer and cook with the lid on for about 7 minutes, or until the pumpkin is fork tender.

✅Transfer one half of the pumpkin and broth to a blender. (Be careful not to include the bell pepper pieces.) Blend on high until smooth. Return the blended pumpkin and broth to the saucepan.

✅Stir in the 3 tablespoons tahini, 1 tablespoon tamari, 1 tablespoon fresh lime juice, and 1/2 teaspoon maple syrup.

✅Add more vegetable broth depending on desired consistency. Cook over low heat until warmed through.

✅Adjust the lime juice, maple syrup, and salt to taste. Garnish with chopped cilantro.
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