Thai Masaman Pumpkin Curry is one of my all time
favorite dishes. It is real Southeast Asian vegetarian comfort food, mildly
spiced, nicely perfumed and rib-sticking at the same time. You can use pumpkin, any type of winter squash or even sweet potatoes with great results.
Serves 4-64 cups pumpkin, butternut squash, kabocha squash or sweet potatoes cut into large 1 ½”chunks 2 tablespoons vegetable oil 1 medium onion, diced 1 teaspoon crushed red pepper 1 large shallot, chopped 2 cloves garlic, chopped 4 tablespoons Thai masaman curry paste (make your own [recipe below] or buy it at an Asian market or online) 1 large carrot,peeled and sliced onto coins 1 sweet bell pepper, seeded and sliced into medium strips 2 cup peeled, cubed potatoes 3 cups packaged vegetable or chicken broth or water 2-14 oz cans coconut milk
2 tablespoons fish sauce (or light soy sauce if you want to keep it vegan) 2-3 kaffir lime leaves (optional) juice of one lime 1 small bunch fresh cilantro, roughly chopped 1 small bunch of m…
Serves 4-64 cups pumpkin, butternut squash, kabocha squash or sweet potatoes cut into large 1 ½”chunks 2 tablespoons vegetable oil 1 medium onion, diced 1 teaspoon crushed red pepper 1 large shallot, chopped 2 cloves garlic, chopped 4 tablespoons Thai masaman curry paste (make your own [recipe below] or buy it at an Asian market or online) 1 large carrot,peeled and sliced onto coins 1 sweet bell pepper, seeded and sliced into medium strips 2 cup peeled, cubed potatoes 3 cups packaged vegetable or chicken broth or water 2-14 oz cans coconut milk
2 tablespoons fish sauce (or light soy sauce if you want to keep it vegan) 2-3 kaffir lime leaves (optional) juice of one lime 1 small bunch fresh cilantro, roughly chopped 1 small bunch of m…