Thai Red Pumpkin Curry
Thai Red Pumpkin Curry
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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.
- 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
- 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.
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.
- 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
- 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
Famous for their balance of mouth-watering flavours, delicate aromas and beautiful colours, Thai curries are justifiably revered across the world.
Our Thai Red Curry is made with red chillies that impart a bright, sweet heat as well as the vibrant flavours of lemongrass, kaffir lime, coriander roots, garlic and galangal. These strong flavours are balances with coconut milk, sweet shallots and palm sugar.
Thai red curry is as vibrant in colour as it is in flavour, and works so well with almost every ingredient. Our version of this curry is made with no nasties, and we are really proud to say that it is suitable for vegetarians as there is no fish sauce or shrimp paste!
