Pumpkin is a great ingredient that gives rich creamy mouth feel without being fatty. This vegetarian pumpkin curry is creamy, slightly sweet yet spicy, full of Thai herbs and spices.
We cook a big pot so we can eat it for a few days, served with jasmine rice. The curry tastes better on the second day because the spices have marinated the pumpkin while the pumpkin dissolves a little to thicken and sweeten the curry sauce.
I'd recommend this vegetarian pumpkin curry to vegans as well.
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