It’s peak pumpkin season and everyone is trying to make pumpkin soup. I wanted to try something out and found some curry paste and coconut milk in my fridge. So I decided to give the pumpkin a Thai-spin by marinating it in a red Thai curry-inspired marinade and serving it with a creamy coconut-spinach sauce.
As an additional topping, I added crispy tempeh-crumble for additional protein and to provide a textural difference in the dish.
Ingredients and Method
Even though you technically need to prepare three different things, most of the parts can be done simultaneously.
Baked Pumpkin
- Start by making the Thai curry inspired marinade by combining Thai curry paste, vegan fish sauce, lime juice, palm sugar and cooking oil.
- Slice the pumpkin and combine it with the marinade
- Bake in the oven until tender
Crumbled Tempeh
While the pumpkin is in the oven, prepare the tempeh.
- Crumble the tempeh into the bowl with the left-over marinate
- Season with salt, black pepper and garlic
- Add cooking oil and corn starch
- Put in the airfryer or oven
Coconut-spinach cream
Simply, blend the following ingredients until smooth:
- Coconut milk
- Spinach (defrosted)
- Garlic
- Ginger
- Lime Juice
- Vegan fish sauce
- Salt
- Black pepper
Notes & Substitution
- The baking time of the pumpkin is strongly influenced by its slice-thickness, so keep an eye on them
- Substitute the vegan fish sauce for soy sauce
- Use any Thai curry paste you have on hand
- You can also use firm tofu, instead of tempeh
- Add mango to the cream, for additional sweetness
The Recipe
Curry-spiced Pumpkin with Coconut-Spinach cream
Pumpkin baked in a Thai-curry inspired marinade and served on a delicious coconut-spinach cream, gives these vegetables an unexpected, different turn.
Zutaten
Kochutensilien
Method
Baked pumpkin
- Preheat your oven to 180°C. In the meantime, combine curry paste, 2 tablespoons vegan fish sauce, 2 tablespoons cooking oil, juice of half a lime and palm sugar in a bowl. Remove and reserve pumpkin seeds and slice the rest
- .Mix the slices and marinade, and spread on a baking tray. Optionally, add some more salt and bake in the oven for 15.25 minutes depending on the slice-thickness (until the slices are tender). Flip them half-way through
Make crumbled tempeh
- Crumble the tempeh into the bowl with the left-over marinade and add remaining oil, granulated garlic, corn starch and mix. Season with salt & black pepper to taste and air fry it until crispy (20 minutes at 180°C)
Coconut-Spinach cream
- In a bowl, add coconut milk, spinach, remaining vegan fish sauce and lime juice, garlic clove, ginger and blend until smooth. Add salt and black pepper to adjust the seasoning.
Serving
- Add the cream to a plate, layer the pumpkin on top and add tempeh crumbles.
