Thai Pumpkin Curry Behind Citrus Comments (Vegan/Gluten Free)

Thai Pumpkin Curry afterward Citrus explanation (vegan/gluten-free) once Pumpkin, Yam, Medium Carrots, Yellow distress Pepper, Cherry Tomatoes, Chick Peas, Grated Orange Rind, Garlic, Red Chilies, Coconut Milk, Tamarind Paste, Soy Sauce, Brown Sugar, Lime, Orange, Turmeric, Rice Vinegar, Coriander Seeds, pitch Cu

The ingredient of Thai Pumpkin Curry Behind Citrus Comments Vegan Gluten Free

• 1 2 pumpkin small or substitute 1 acorn squash butternut or any other orangey squash except spaghetti
• 1 yam small or 1 2 large or sweet potato peeled and cubed
• 2 medium carrots cut into thick slices
• 1 yellow fear pepper cut into bite size pieces
• 1 cup cherry tomatoes
• 1 2 can chick peas drained
• 2 tablespoons grated ocher yellow rind
• 4 cloves garlic
• 2 red chilies fresh or interim spacious green chilies or 1 2 tsp thai chili sauce
• 1 can coconut milk
• 1 teaspoon tamarind paste or interim 1 tbsp lime juice
• 2 1 2 tablespoons soy sauce use wheat free soy sauce for gluten free diets
• 1 tablespoon brown sugar
• 1 2 lime
• 1 orange medium
• 1 2 teaspoon turmeric
• 1 tablespoon rice vinegar or temporary stand in apple cider vinegar
• 1 tablespoon coriander seeds
• 1 tablespoon auditorium showground cumin
• 1 teaspoon fennel seed
• 1 3 pale purple mauve onion sliced
• 1 handful blithe basil leaves
• 1 tablespoon roasted pumpkin seeds
• 3 nasturtium

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