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Thai Red Pumpkin Curry

Thai Red Pumpkin Curry

Made With Our Thai Red Curry
2 SERVES
SERVES 2
prep
5 MINS PREP
20 MINS COOK
COOKS IN 10 MINS
This vegetarian red Thai curry is full of aromatic flavours that work so well with the pumpkin, tofu and other veg. A delicious way to enjoy your 5-a-day.a
Tailored to Taste
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.
Ingredients
  • 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 bell pepper, sliced
  • Good handful of baby spinach
  • Handful of tofu puffs - halved 
  • or 100g firm tofu - cubed
  • Fresh cilantro to serve
Method
  1. 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.
  2. Add the pumpkin and red bell peppers and cook for 1 minute. 
  3. Add the red curry base sauce packet and stir-fry for 1 minute. 
  4. Add the coconut milk sauce packet, 50ml water and bring to a boil. 
  5. Cook for about 5 minutes until the pumpkin starts to soften.
  6. Add in the tofu and cook.
  7. Top up with water from the kettle if necessary.
  8. 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.

Tailored to Taste
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 bell pepper, sliced
  • Good handful of baby spinach
  • Handful of tofu puffs - halved 
  • or 100g firm tofu - cubed
  • Fresh cilantro to serve
  1. 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.
  2. Add the pumpkin and red bell peppers and cook for 1 minute. 
  3. Add the red curry base sauce packet and stir-fry for 1 minute. 
  4. Add the coconut milk sauce packet, 50ml water and bring to a boil. 
  5. Cook for about 5 minutes until the pumpkin starts to soften.
  6. Add in the tofu and cook.
  7. Top up with water from the kettle if necessary.
  8. 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.

MADE WITH OUR DELICIOUS
Thai Red Curry
The masterful blend of sweet and creamy coconut, spicy chillies, aromatics and spices makes this dish distinctive and addictive - and very versatile. Perfect with chicken, vegetables, tofu, eggs, seafood, red meat or duck.
Anjum recommends
Crispy Chicken Katsu
Lettuce Wraps with Thai Red Curry Tofu by Anisha
Prawn and Pineapple Thai Broth with Rice Noodles
Thai Red Chicken Curry with Asian Vegetables and Crispy Rice Noodles
Thai Red Curry With Prawns And Green Veg
Thai Red Vegetable Curry
Tofu and Vegetable “Pad Thai” Style Noodles
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