Simple Potato And Pumpkin Coconut Red Curry For An Easy Weeknight Dinner



This simple curry requires just one pot to make! It all starts with two of my favourite vegetables, potato and pumpkin, which are peeled and cut up into bite-size chunks.


The flavours come in waves thanks to ingredients like curry paste, ginger, garlic and lime leaves.


To keep the curry creamy and rich, we add in some coconut milk, which complements the spicy flavours perfectly.


For a healthy fat and easy protein, we have chickpeas and roasted cashews — two things I always have on hand. If you don't like these options, you could always include red lentils or simply serve over quinoa.


This is an excellent dinner for those busy weeknights and can even be made ahead and packed for lunches through the week. It reheats beautifully!


Here are just some of the reasons I love this curry: it is:

  • Vegan

  • Gluten-Free

  • Packed with goodness

  • Naturally sweetened with dates


If you try this curry, be sure to let me know! Leave a comment, rate it, and don't forget to tag a photo #WMFGBuiltByPlants on Instagram! I'd love to see how your curry turns out. Cheers friends!


Potato And Pumpkin Coconut Red Curry

Ingredients

  • 2 tablespoons water

  • 2 tablespoons of Thai red curry paste

  • 2 tsp minced garlic

  • 1 large brown onion, diced

  • 4 white potatoes, cubed

  • 1/2 medium-sized butternut pumpkin cubed

  • 400ml canned coconut cream

  • 3 Medjool dates, chopped

  • 2 tsp kaffir lime leaves

  • 1 capsicum cut into strips

  • 400g can chickpeas, drained and rinsed

  • 3 big handfuls of leafy greens (e.g. spinach, kale, beetroot leaves)

  • 4 cups cooked brown rice

  • Garnishes: Fresh sprouts, coriander and roasted cashews

Method

In a large saucepan, over medium heat, add the water, onions and garlic and cook until the onions are soft.


Add the potatoes and curry paste and cook for 2 minutes before adding all the remaining ingredients except for the capsicum and leafy greens.


Reduce the heat to low and cover the saucepan. Leave the curry to cook at a gentle simmer until the potato and pumpkin is soft, about 20 minutes.


Once the potato and pumpkin is soft, add in the capsicum and chickpeas. Cook for 3 minutes then turn the heat off and stir through the leafy greens. Allow the curry to sit for 5 minutes.


Serve with rice, garnishes and enjoy.


Notes

I usually begin cooking my rice straight after step 2


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