Gluten Free Thai Green Pumpkin Curry with Okra


User Avatar
Member since 2018
No Video

"Delicious and easy to cook Vegan/Gluten free recipe"

Serves 4 | Prep Time 30 mins | Cook Time 25 mins

Why I Love This Recipe

i love this recipe as it is easy to prepare and cook and tastes delicous. It is also lower fat and relatively healthy. I regularly freeze excess pumpkin ready prepared so i can just make this quickly. I have overcooked the pumpkin slightly in the picture. This doesn't actually make it less delicious. Red curry paste works just as well.

This is adapted from a weight watchers recipe from the book "The time to eat" by Sian Davies. I am not sure if this book is in print still, however has some delicous recipes in it.


Ingredients You'll Need

600 ml vegetable stock (check gluten free)
2 tsp concentrated Green Thai curry paste (check Gluten free)
25g creamed coconut
6 shallots, halved
2 garlic cloves, sliced thinly
450 g pumpkin/butternut squash, peeled and cubed
150 g okra/green beans sliced in half lengthwise
225g cherry tomatoes
3 tablespoons fresh coriander if you have it.


Directions

Heat stock, curry paste and creamed coconut in a pan untll coconut disolves


Boil for 5 mins


Add shallots, garlic, pumpkin/squash and okra/green beans.


Simmer for 20 mins or until the pumpkin/squash is tender


Add tomatoes and heat through


Add chopped coriander before serving


Pairs Well With

Rice, gluten free bread, rice noodles, jacket potato


Questions, Comments & Reviews



More Great Recipes: Dinner | Egg-Free | Gluten-Free | Lacto Vegetarian
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11604 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

470 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51167 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana