Prep: 20 mins

Cook: 30 mins

Yields: 2 servings

This easy vegan curry by Charlotte Miller from Food & Joy will transport you back to Thailand in a heartbeat.

Rebecca Coomes Recipes Red Thai Curry With Pumpkin Eggplant And Kale
Imperial
Metric

Ingredients

  • Herbal Leaves H1qygbnam

    Red curry paste

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    25g ginger, peeled

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    1 whole long red chilli

  • Herbal Leaves H1qygbnam

    1/2 lemongrass stalk

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    10g galangal, peeled

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    1/2 bunch coriander root

  • Herbal Leaves H1qygbnam

    2 tbs cumin powder

  • Herbal Leaves H1qygbnam

    2 tbs coriander powder

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    3 kaffir lime leaves

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    1/4 cup peanut or vegetable oil

  • Herbal Leaves H1qygbnam

    500g pumpkin (kent), peeled and chopped

  • Herbal Leaves H1qygbnam

    1 large eggplant, chopped into 3cm dice

  • Herbal Leaves H1qygbnam

    1/4 bunch kale

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    200ml coconut milk

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    1/2 lime or lemon

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    1/4 cup soy sauce (gluten free if necessary)

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    1/2 cup fresh coriander

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    1/4 cup Thai basil (optional)

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    2 fresh kaffir lime, julienned

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    Salt and pepper to taste

Method

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    Remove the hard end of the lemongrass and chop into pieces. Combine all paste ingredients together in a food processor and blend until smooth.

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    Heat a heavy based pot, add the paste and fry gently until fragrant.

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    Add the eggplant and fry until coated with spice paste.

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    Add the chunks of pumpkin, coconut milk and 1 cup of water.

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    Simmer until pumpkin and eggplant are soft.

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    Turn off heat the add soy and lemon/lime juice.

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    Taste before adding extra salt and pepper. Add if required.

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    Garnish with Thai basil (if using), fresh coriander and shredded lime leaf. Serve with cooked rice if tolerated.

  • Recipe by Charlotte Miller, Food & Joy. http://www.foodandjoy.com/

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