Thai Mushroom Pumpkin Curry Recipes

THAI MUSHROOM PUMPKIN CURRY RECIPE

Thai Mushroom Pumpkin Curry Recipe image

Warming, cozy and easy to make, this Thai Pumpkin Curry Recipe is made in one pot utilizing pureed' pumpkin, red curry paste and rich coconut milk. It's simple to pull together too! Enjoy with tofu or chickpeas. This recipe is vegetarian, vegan and easily gluten free.

Provided by Traci York | Vanilla And Bean

Categories Dinner

Time 40m

Number Of Ingredients 19

Ingredients

14 ounces (397 grams) Firm Tofu (one package, pressed for 30 minutes and drained* (**see notes for chickpea option))
2 teaspoons Vegetable Oil (olive or coconut)
1 cup (110 grams) Yellow Onion (diced medium, about half a medium onion)
8 ounces (225 grams) Shiitake or Crimini Mushrooms (stems removed, sliced thick, into bite size strips or pieces)
1 1/2 tablespoon Fresh Garlic (microplaned or finely minced, about four fat cloves)
1 tablespoon Fresh Ginger (microplaned or finely minced)
1/4 teaspoon Red Chili Flakes (add another 1/8 teaspoon for extra spicy)
3 tablespoons Prepared Thai Red Curry Paste
1 cup (220 grams) Vegetable Broth
1 13 ounce (368 grams) Can Full Fat Coconut Milk
1 cup (235 grams) Pumpkin Puree
2 - 3 tablespoons Maple Syrup (or Brown Sugar, to taste)
1 1/2 tablespoons Tamari (+ more to taste )
Juice from 1/2 a Lime
2 cups (65 grams) Spinach (finely chopped/shredded)
Thai Basil and/or Cilantro
Toasted Cashews or Pepitas (***see note for how to)
Lime Wedges
Sriracha

Steps:

While pressing the tofu preheat the oven to 375 Fahrenheit (190 Celsius). Slice the pressed/drained tofu into (about) 1 inch (2.5cm) cubes and place on a parchment lined sheet pan. Bake for 15 minutes or until golden and slightly puffy. Set aside.**See notes if using chickpeas.
In a medium (4 quart) Dutch oven, add the oil and heat until it shimmers and add the onion. Turn the heat down to medium low and stir fry for about 6-8 minutes or until the onions begin to soften.
Stir in the mushrooms and cook, stirring occassionally for about 3-4 minutes, or until the mushrooms soften and turn a darker shade of brown.
To the mushroom mixture, add the garlic, ginger, chili flakes and red curry paste. Stir coating the mushrooms and onions for about one minute.
Deglaze the pan with veggie broth. Stir in the coconut milk, pumpkin puree, maple syrup, Tamari and tofu (or chickpeas). Bring to a simmer, turn to medium low, and gently simmer for about 10 minutes, stirring occassionally.
Remove from heat and stir in the lime juice. Taste for seasoning adjustment. If more salty is desired, add a bit of Tamari. Sweeter? Add a bit of maple syrup/brown sugar.
Ladle into bowls and top with desired toppings: spinach or shredded purple cabbage, fresh herbs, toasted pumpkin seeds or cashews. Share with Jasmine rice, lime wedges, additional Tamari and/or Sriracha.
Store in lidded containers in the fridge for up to three days. To freeze, cool completely, then store in the freezer for up to two weeks. Thaw in the fridge overnight and gently reheat stovetop.

Nutrition Facts : ServingSize 1 serving, Calories 371 kcal, Carbohydrate 28 g, Protein 12 g, Fat 26 g, SaturatedFat 20 g, Sodium 652 mg, Fiber 5 g, Sugar 13 g, UnsaturatedFat 4 g

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