Who knew pumpkin puree could taste so delicious in a curry! This Spicy Thai Pumpkin Green Curry is so creamy and delicious. It takes no time to make and is perfect for a meatless weeknight meal!
Heat a wok on medium and add the oil. Once oil is hot add in the onions, ginger paste and garlic paste. Fry for a few minutes.
Add in the curry paste and fry for an additional couple minutes.
Add in the pumpkin puree and coconut milk and mix around. If you want a runnier consistency, add in a cup of vegetable stock (or however much you want).
Once the mixture is simmering, add in your bell pepper, broccoli, and tofu. Simmer until veggies are nice and soft. Garnish with basil leaves and enjoy on top of some rice!