🥑🍅 To Get More Delicious Vegan Recipes, Visit BIO @pla

to get more delicious vegan recipes visit bio pla display image aaaf

🥑🍅 To Get More Delicious Vegan Recipes, Visit BIO @plantbased.vegan
Whenever I can get my hands on some kabocha squash, I take advantage. 🍛Literally my favorite squash, slight sweetness to it and has a lovely creamy bite to it when cooked. It went really well in this curry. And cooked up really fast. Paired with brown rice and some avocado. 🥑
by @plantbasedrd

Red Pumpkin Curry
2 tsp oil or 2 tbsp vegetable broth
1 carrot, sliced
1 small onion, diced
1 inch ginger, minced
4 garlic cloves, minced
3 tbsp red Thai curry paste
2 cups kabocha squash or peeled sweet potato, cubed
1/3 cup red lentils
1 can chickpeas, rinsed and drained
1 cup full fat coconut milk
2 cups vegetable broth
1 tbsp soy sauce or coconut aminos
1 tbsp sugar or maple syrup
1 cup broccoli florets
Lime wedges for serving (optional)

In a large pot add carrots and onions and sauté until onions are translucent. Add in minced garlic and ginger and stir until fragrant. To the pot add your red curry paste and stir it for about 2 minutes to fully bloom the spices (if the paste starts sticking add a splash of vegetable broth to loosen). Once fragrant, add your squash and red lentils and stir to coat. Next, stir in the chickpeas and sauté for a minute to coat. Add sugar, soy sauce, coconut milk and vegetable broth to the pan, stir and bring to a boil then reduce to a low simmer. Cover with a lid and cook for 20 minutes. After 20 minutes elapse, add broccoli florets and cover with a lid to steam for 4-5 minutes or until broccoli is bright green. Squeeze some lime juice over top, stir and serve as desired.

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