Vibrant Vegan Thai Pumpkin Curry

• 1 tablespoon coconut oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 stalk lemongrass, bruised and chopped (white part only)
• 2 kaffir lime leaves (optional)
• 1 tablespoon Thai red curry paste (adjust for spice preference)
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 14 oz firm tofu, pressed and cubed
• 1 cup green beans, trimmed and halved
• 1 red bell pepper, sliced into strips
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 teaspoon brown sugar or coconut sugar
• Fresh Thai basil or cilantro for garnish
• Cooked jasmine rice or rice noodles, to serve

Instructions

1. Heat coconut oil in a large skillet or wok over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
2. Add minced garlic, grated ginger, lemongrass, and kaffir lime leaves. Stir for 1-2 minutes until fragrant. Remove lemongrass and lime leaves after cooking to avoid overpowering taste.
3. Stir in the Thai red curry paste and cook for another minute to release its flavors.
4. Pour in the coconut milk and pumpkin puree. Mix well, bringing the mixture to a gentle simmer.
5. Add cubed tofu, green beans, and red bell pepper strips to the sauce. Season with soy sauce and brown sugar. Simmer uncovered for 15-20 minutes, stirring occasionally, until vegetables are tender but still vibrant and tofu is heated through.
6. Taste and adjust seasoning as needed—add more soy sauce for saltiness or more curry paste for extra spice.
7. Remove from heat and discard any lemongrass or lime leaves if left in. Garnish with fresh Thai basil or cilantro.
8. Serve hot over jasmine rice or rice noodles for a filling and balanced meal.

Chef tips

• Press tofu for at least 15 minutes beforehand to remove excess moisture and improve texture.
• If kaffir lime leaves are unavailable, substitute with a splash of lime juice added toward the end of cooking.
• For a milder curry, start with half the amount of curry paste and add more to taste after cooking.
• Use fresh Thai basil for the most authentic flavor; if unavailable, cilantro is a great alternative.
• To reduce prep time, use pre-minced garlic and ginger or curry paste blends with fewer ingredients.
• This curry stores well in the fridge for 3 days and also freezes nicely for up to 2 months.