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😍 Creamy Thai Red Pumpkin Curry with Crispy Breaded Cauliflower by @cookingforpeanuts 🧡🍛
We're drooling over this bowl! Now it's on the top of our list of recipes to try this weekend! 💯
𝑺𝒂𝒗𝒆 𝒂𝒏𝒅 𝒕𝒓𝒚 😉👇🏼
✅Recipe Curry: Heat 1 tablespoon olive oil (or a little veggie broth) in a large saucepan over medium heat.
✅Cook 1 small chopped onion for about 5 minutes, or until translucent.
✅Add 1 tablespoon grated ginger, 4 minced cloves garlic, and 1 small deseeded/minced red chili pepper, and cook for 30 seconds more.
✅Add 1 roughly chopped red bell pepper and cook for 30 seconds.
✅Mix in 3-1/2 cups cubed pumpkin (3/4-inch cubes, about 1 small) and cook for 1 minute more.
✅Add 2-1/2 tablespoons Thai Red Curry Paste and cook for 1 more minute.
✅Add 3 cups vegetable broth and stir.
✅Bring the broth to a gentle boil. Reduce the heat to a vigorous simmer and cook with the lid on for about 7 minutes, or until the pumpkin is fork tender.
✅Transfer one half of the pumpkin and broth to a blender. (Be careful not to include the bell pepper pieces.) Blend on high until smooth. Return the blended pumpkin and broth to the saucepan.
✅Stir in the 3 tablespoons tahini, 1 tablespoon tamari, 1 tablespoon fresh lime juice, and 1/2 teaspoon maple syrup.
✅Add more vegetable broth depending on desired consistency. Cook over low heat until warmed through.
✅Adjust the lime juice, maple syrup, and salt to taste. Garnish with chopped cilantro.
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