I just got my CSA basket full of veggies and had a brand new bag of red curry paste. This automatically led to the thought of ‘red curry vegetables’ for dinner. Then while picking up some additional coconut cream, I saw canned pumpkin on display. That lead to the addition of ‘pumpkin red curry’. ONE MORE VEGGIE TO ADD INTO THE HEAP! ALL THINGS VEGGIE! ALL THINGS PUMPKIN!
Curries are an awesome way to use up a slew of veggies in your fridge, whether they are fresh, new and happy, or wilting, sad and glum. Chop ’em up, sautee them, and then add them into the curry sauce.
I am writing out the directions for just the curry sauce, since whatever vegetables you want to add is totally up to you. To give you ideas, though, here are the veggies I had in my mix (which I sauteed ahead of time with coconut oil:
Pumpkin Red Curry
- 2 tablespoons Red Curry
- 2 cans Whole Fat Coconut Cream
- 1 can Canned Pumpkin regular, not pumpkin pie mix
- 1 teaspoon Cloves
- 1 teaspoon Nutmeg
- 2 teaspoons Cinnamon
- Salt And Pepper
- Lightly sautee your veggies ahead of time in fat of choice (I used coconut oil)
- In a clean pan on low heat, add your two tablespoons of red curry. If you are very spice sensitive (which I am), add only one for now and then you can add more later. If you LOVE spice, consider adding more. I'm a spice wuss, so I maxed out on two tablespoons for this recipe.
- Add in one can of coconut cream - mix together until red curry is disolved
- Add in can of pumpkin, spices and other can of coconut cream - mix together until all blended/dissolved
- Add in veggies and let meld together
- Add salt and pepper to your taste
- Make your riced cauliflower (or whatever other base you might want to serve it on) while letting flavors meld
- Voila! Done!
I am eating it third day in a row (it makes at least 6-8 servings), and it’s still delicious. Creamy, mildly pumpkin-y, and chock full o’ veggies! You can also add in meat, if so desired. We just decided that night to eat veggies only. I like to jokingly call this pumpkin pie red curry because of the other spices added (nutmeg/cinnamon/cloves). But it doesn’t taste pumpkin pie-ish, just very comforting. OK now I want some pumpkin pie….