Thai Red Pumpkin Curry
Thai Red Pumpkin Curry
SERVES 2
5 MINS PREP
COOKS IN 10 MINS
This vegetarian red Thai curry is full of aromatic flavours that work so well with the pumpkin, tofu and other veg. A delicious way to enjoy your 5-a-day.
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Tailored to Taste
We’ve made our Thai curries vegetarian-friendly so you can add your favourite veggies and enjoy this delicious cuisine with ease. Here’s one of Anjum’s favourite vegetarian takes.
Ingredients
- 1 pack of The Spice Tailor Thai Red Curry
- 1 tsp vegetable oil
- ¼ of a small butternut squash or other pumpkin, cut into cubes or small wedges
- ½ small red pepper, sliced
- Good handful of baby spinach
- Handful of tofu puffs - halved or 100g firm tofu - cubed
- Fresh coriander to serve
Method
- Heat the oil in a non-stick saucepan and add the whole spices and aromatics from the packet (add the chilli for extra heat if desired) and fry for 10 seconds.
- Add the pumpkin and peppers and cook for 1 minute.
- Add the red curry base sauce packet and stir fry for 1 minute.
- Add the coconut milk sauce packet, 50ml water and bring to a boil.
- Cook for about 5 minutes until the pumpkin starts to soften.
- Add in the tofu and cook.
- Top up with water from the kettle if necessary.
- Stir in the spinach and, once it has wilted (30-60 seconds), serve with fresh herbs and black rice.
- *You can substitute the tofu for chicken, prawns or fish if you prefer a different protein.
Tailored to Taste
We’ve made our Thai curries vegetarian-friendly so you can add your favourite veggies and enjoy this delicious cuisine with ease. Here’s one of Anjum’s favourite vegetarian takes.
Ingredients
- 1 pack of The Spice Tailor Thai Red Curry
- 1 tsp vegetable oil
- ¼ of a small butternut squash or other pumpkin, cut into cubes or small wedges
- ½ small red pepper, sliced
- Good handful of baby spinach
- Handful of tofu puffs - halved or 100g firm tofu - cubed
- Fresh coriander to serve
Method
- Heat the oil in a non-stick saucepan and add the whole spices and aromatics from the packet (add the chilli for extra heat if desired) and fry for 10 seconds.
- Add the pumpkin and peppers and cook for 1 minute.
- Add the red curry base sauce packet and stir fry for 1 minute.
- Add the coconut milk sauce packet, 50ml water and bring to a boil.
- Cook for about 5 minutes until the pumpkin starts to soften.
- Add in the tofu and cook.
- Top up with water from the kettle if necessary.
- Stir in the spinach and, once it has wilted (30-60 seconds), serve with fresh herbs and black rice.
- *You can substitute the tofu for chicken, prawns or fish if you prefer a different protein.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Thai Red Curry
The masterful blend of sweet and creamy coconut, spicy chillies, aromatics and spices makes this dish distinctive and addictive - and very versatile. Perfect with chicken, vegetables, tofu, eggs, seafood, red meat or duck.
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