I know it sounds a bit weird to eat something hot and spicy in summer, something that can make you sweat, but that is actually exactly what you need sometimes! Look at the Asian cuisine – full of hot and spicy curries – which are eaten all year round at any temperature ;) When I visited Asia and Thailand in particular for the first time, I kind of fell in love with curry. All those fresh ingredients and all those incredible flavors! I really love it! This Vegan Red Thai Pumpkin Curry is a good example here – so delicious and actually quite easy to prepare. I did not make it too hot, but if you can stand the heat, feel free to spice it up! ;P
I’ve never been the biggest fan of soup – a nice stew on the other hand was always something I loved to eat. I know they are similar, but a stew has much more to offer in my opinion. In the past few years, I became an even bigger fan of stew and curry dishes. They are usually very easy to prepare – there might be some chopping needed, but then everything goes into one pot and that’s it. Not to forget all the fresh and healthy ingredients that are used in curries and stews all over Asia, for example. Don’t get me wrong – I love me a German stew made with peas and bacon, but a delicious Thai curry is just better in my opinion. Sorry not sorry ;P
The hearty stews here in Germany are meant to be eaten when it gets colder. They are very rich and you are full for hours after a small bowl. It is summer right now, so I’d say we prepare some delicious curry instead. It will warm you as well, but the heat you might experience will cool you down eventually. That’s why spicy dishes are so popular in regions with higher temperatures…
I don’t know if you all have been on vacation in Thailand already – if not, I can only recommend you go whenever you are able to travel again. Not only because of the super friendly people there, nature or all those sightseeing hotspots… you should also go there because of all the incredibly delicious food they offer in that corner of the world. I loved every single dish I tried in Thailand. Dunno why exactly, but it was all good! Really ;)
Well… before I start drooling again I think I should make this delicious curry once more. Just to get back into the mood… and then maybe book my next vacation to go there again ;)
So get the veggies ready so we can start chopping. The faster you do that, the quicker I got something delicious in our bowls! Right!? ความอยากอาหารที่ดี!
INGREDIENTS / ZUTATEN
1-2 tbsp. peanut oil
1 red onion, finely chopped
3-4 garlic cloves, finely chopped
1 piece of ginger (1.4 inches/4cm), finely chopped
2–3 tbsp. red Thai curry paste
1 can (14 oz./400g) coconut milk
1 1/2 cup (360ml) vegetable stock
1/4 cup (60g) peanut butter
2 tbsp. soy sauce
1 small butternut pumpkin, peeled, cored, and diced
2 medium carrots, diced
1 red chili pepper, in rings
2-3 stalks kale, chopped (optional)
salt, pepper
some chopped peanuts
some chopped cilantro
1-2 EL Erdnussöl
1 rote Zwiebel, fein gehackt
3-4 Knoblauchzehen, fein gehackt
1 Stück Ingwer (ca. 4 cm), fein gehackt
2-3 EL rote Thai Currypaste
1 Dose (400g) Kokosmilch
360 ml Gemüsebrühe
60g Erdnussbutter
2 EL Sojasauce
1 kleiner Butternusskürbis, geschält, entkernt und gewürfelt
2 mittelgroße Möhren, gewürfelt
1 rote Chilischote, in Ringen
2-3 Stängel Grünkohl, gehackt (optional)
Salz, Pfeffer
einige gehackte Erdnüsse
etwas gehackter Koriander
DIRECTIONS / ZUBEREITUNG
2. Add the peanut oil to a large pot and heat up. Add the chopped onions, garlic, and ginger and fry for 2-3 minutes until soft and slightly browned. Add the curry paste and mix to combine – cook and stir constantly for about 2 minutes so the curry paste can develop more flavors. Deglaze with coconut milk and veggie stock. Add the peanut butter and soy sauce and mix until the peanut butter is incorporated into the sauce. Add the diced pumpkin and carrot, as well as the red chili rings, and bring to a boil once more. Reduce the heat and let the curry simmer for about 10 minutes, then add the chopped kale and continue cooking for another 2-3 minutes. If you are not adding the kale, just continue cooking until the pumpkin pieces are soft, but not mushy. Season with some salt and pepper if necessary and serve with some rice, chopped peanuts, and cilantro.
2. Das Erdnussöl in einen großen Topf geben und erhitzen. Die gehackten Zwiebeln, den Knoblauch und den Ingwer hinzufügen und für 2-3 Minuten glasig andünsten. Die Currypaste dazugeben und alles gut verrühren. Unter ständigem Rühren für etwa 2 Minuten anrösten, damit sich das Aroma entwickeln kann. Mit Kokosnussmilch und Gemüsebrühe ablöschen. Die Erdnussbutter und Sojasauce zugeben und gut verrühren. Kürbis- und Karottenwürfel, sowie die Chiliringe dazugeben und alles einmal kurz aufkochen lassen, dann die Hitzezufuhr reduzieren und das Curry für etwa 10 Minuten leicht köcheln lassen. Dann den Grünkohl dazugeben und alles für weitere 2-3 Minuten köcheln lassen. Wer den Grünkohl weglassen möchte, kocht das Curry einfach weiter, bis der Kürbis einigermaßen weich, aber nicht matschig ist. Nach Belieben noch mit etwas Salz und Pfeffer würzen und dann mit Reis, gehackten Erdnüssen und Koriander servieren.
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Here is a version of the recipe you can print easily.
PrintVegan Red Thai Pumpkin Peanut Curry
- Prep Time: 00:10
- Cook Time: 00:13
- Total Time: 00:30
- Yield: 4 1x
- Category: Curry
- Cuisine: Thailand
Description
Delicious and easy to prepare – Vegan Red Thai Curry with Pumpkin and Peanuts
Ingredients
1–2 tbsp. peanut oil
1 red onion, finely chopped
3–4 garlic cloves, finely chopped
1 piece of ginger (1.4 inches/4cm), finely chopped
2–3 tbsp. red Thai curry paste
1 can (14 oz./400g) coconut milk
1 1/2 cup (360ml) vegetable stock
1/4 cup (60g) peanut butter
2 tbsp. soy sauce
1 small butternut pumpkin, peeled, cored, and diced
2 medium carrots, diced
1 red chili pepper, in rings
2–3 stalks kale, chopped (optional)
salt, pepper
Instructions
1. Peel and chop the onion, garlic, and ginger finely. Peel, core, and dice the pumpkin. Wash and dice the carrots. Remove the seeds from the chili pepper and cut into rings. Wash and dry the kale, remove the stems, and chop (optional). Set everything aside.
2. Add the peanut oil to a large pot and heat up. Add the chopped onions, garlic, and ginger and fry for 2-3 minutes until soft and slightly browned. Add the curry paste and mix to combine – cook and stir constantly for about 2 minutes so the curry paste can develop more flavors. Deglaze with coconut milk and veggie stock. Add the peanut butter and soy sauce and mix until the peanut butter is incorporated into the sauce. Add the diced pumpkin and carrot, as well as the red chili rings, and bring to a boil once more. Reduce the heat and let the curry simmer for about 10 minutes, then add the chopped kale and continue cooking for another 2-3 minutes. If you are not adding the kale, just continue cooking until the pumpkin pieces are soft, but not mushy. Season with some salt and pepper if necessary and serve with some rice, chopped peanuts, and cilantro.
Notes
Enjoy cooking!
Wow!!! Was für ein leckeres Curry, mega!
Freut mich