Creamy Thai Red Pumpkin Curry with Crispy Breaded Cauliflower by cookingforpeanuts ๐งก NO cashews, NO coconut milk, oil-free option.)
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Recipe Curry: Heat 1 tablespoon olive oil (or a little veggie broth) in a large saucepan over medium heat. โ
Cook 1 small chopped onion for about 5 minutes, or until translucent. โ
Add 1 tablespoon grated ginger, 4 minced cloves garlic, and 1 small deseeded/minced red chili pepper, and cook for 30 seconds more. โ
Add 1 roughly chopped red bell pepper and cook for 30 seconds. โ
Mix in 3-1/2 cups cubed pumpkin (3/4-inch cubes, about 1 small) and cook for 1 minute more. โ
Add 2-1/2 tablespoons Thai Red Curry Paste and cook for 1 more minute. โ
Add 3 cups vegetable broth and stir. โ
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. โ
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. โ
Stir in the 3 tablespoons tahini, 1 tablespoon tamari, 1 tablespoon fresh lime juice, and 1/2 teaspoon maple syrup. โ
Add more vegetable broth depending on desired consistency. Cook over low heat until warmed through. โ
Adjust the lime juice, maple syrup, and salt to taste. Garnish with chopped cilantro.
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