Ingredients
Serves 4
TO SERVE
Method
- Heat a large pot over a medium-high heat. Add the onion and dry sauté (no oil) until browned. Add a dash of water to deglaze the pot. Add the tomatoes, red curry paste, and curry powder, then stir until fragrant.
- Add the pumpkin, potatoes, water, tamari, and coconut sugar, then mix well. Bring to a boil, then reduce to a simmer.
- Stir frequently, using the spoon to break up the pumpkin as it starts to soften, leaving some pieces intact to create a chunky sauce. Cook until the potatoes and pumpkin are soft, and the sauce has thickened.
- Add the milk and cook for a few more minutes before stirring in the lime juice. Serve over cooked brown rice and top with a sprinkle of coriander leaves and chopped peanuts.
TIP: I used the Maesri brand of Thai red curry paste, which is vegan friendly, oil free, and easy to find in mainstream supermarkets and Asian grocery stores.
