2 cups basmati rice
2 Tbsp sesame oil
1 medium onion, chopped
3 cloves garlic, crushed
1 Tbsp fresh ginger, minced
1 Tbsp thai red curry paste
2 pounds pumpkin, peeled and chopped
14 oz coconut milk, canned/full fat/unsweetened
1 cup vegetable stock/broth
3 cups spinach, chard, or kale, chopped
1 cup roasted cashews
½ cup cilantro, chopped
½ Tbsp coconut or brown sugar
¼ tsp sea salt
¼ tsp black pepper
Start cooking rice based on package directions.
Add sesame oil and chopped onions to a pot on medium heat and sauté until softened.
Add crushed garlic, minced ginger and Thai red curry paste and sauté for a minute or two until the spices are toasted.
Add peeled and chopped pumpkin and gently toss it with the onions and spices.
Add coconut milk and vegetable stock and mix in.
Cover the pot and bring to a simmer.
Then reduce the heat and leave it to simmer for around 8 minutes until the pumpkin is soft and cooked. Don't let the pumpkin get too soft or it will break up.
Add chopped baby spinach and stir in until just wilted.
Add coconut sugar, salt and pepper and stir in.
Add roasted salted cashews and chopped cilantro and stir in.
Serve over rice, topped with fresh chopped cilantro and a sprinkle of crushed roasted salted cashews.
Recipe and image adapted from: https://lovingitvegan.com/easy-thai-pumpkin-curry/