Thai Red Cauliflower and Pumpkin Curry

Our Thai Red Curry recipe transforms the humble pumpkin and cauliflower into a vibrant, soul-warming bowl of magic. Swirled through creamy coconut milk and topped with fresh lime, every spoonful is bold, fragrant and beautifully balanced. Spoon it over steamed jasmine rice and let your tastebuds take you to the streets of Thailand.

Serves: 6

Total Prep and Cook Time: 20 mins (10 mins prep + 10 mins cook)

Vegan | Gluten Free | Natural | Dairy Free

Turban Tips

Green beans and capsicum are also a great addition. Add a splash of soy sauce for extra depth.

INGREDIENTS

1 jar of Turban Chopsticks Thai Red Curry Paste
1 tbsp oil
1 small cauliflower, cut into florets
2 cups pumpkin, peeled and cubed
1 can (400ml) coconut milk
1 cup vegetable stock
1 tbsp lime juice
Fresh Thai basil or coriander, to garnish

METHOD

Heat oil in a large pan over medium heat. Add the Turban Chopsticks Thai Red Curry paste and cook for 1–2 minutes until fragrant.
Add the pumpkin and cauliflower and stir to coat the pieces.
Add coconut milk and stock. Stir to combine and bring to a gentle simmer.
Simmer for 12–15 minutes, until the pumpkin and cauliflower are soft.
Stir in lime juice. Taste and add salt if needed and garnish with fresh coriander.

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