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Thai curry recipe with pumpkin, sweet potatoes and cabbage: a easy and spicy vegan soup cooked in coconut milk for the lovers of Asian food
- Shallot 1 - 2
- Beans 75 g, French variety
- Soya bean sprouts 50 g
- Potato 125 g, sweet variety
- Pumpkin 150 g (or squash)
- White cabbage 50 g
- Tomato 1 - 2, meaty
- Red chili pepper 1/2
- Peanut oil 15 ml
- Kaffir lime leaves 1 - 2
- Coconut milk 200 ml, unsweetened, tinned
- Vegetable stock 75 ml
- Palm sugar 7 ml (or brown sugar)
- Scallion 1
- Light soy sauce 15 ml
- Lime juice 15 ml
- Salt To taste
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 2
Peel the shallots and chop roughly.
Top and tail the beans and cut into approximately 3 cm lengths.
Blanch in a little boiling, salted water for 8-10 minutes, then take out with a slotted spoon, put into a sieve and refresh in ice-cold water.
Put the soya bean sprouts into a sieve, pour boiling water over them, then refresh in ice-cold water and drain.
Peel the sweet potatoes.
Wash the pumpkin or squash, remove the seeds and cut both into approximately 2 cm cubes.
Shred the cabbage, rinse and drain.
Wash, deseed and dice the tomatoes.
Trim the chilli, wash inside and out and chop finely.
Heat the oil in a wok or frying pan and stir-fry the shallots.
Add the sweet potatoes, pumpkin, cabbage, chilli and kaffir lime leaves and stir-fry for about 5 minutes.
Then add the diced tomato, coconut milk and stock.
Stir in the sugar and simmer gently for 15-25 minutes, or until all the vegetables are cooked.
Wash and trim the spring onions and cut into thin rings.
Finally, carefully mix in the beans and bean sprouts.
Add soy sauce, lime juice and salt to taste and serve hot garnished with chillies and lime leaves.