This deliciously filling coconut pumpkin curry offers a refreshing way to use the popular autumnal gourd in a refreshing spicy and savory recipe. The vegetarian dish is packed with vegetables, dairy-free ingredients and tofu for an added kick of protein.
Though pumpkin is often used during the fall months in baked desserts, it lends itself well to salty dishes and sauces such as this coconut curry. The sauce features smashed fresh pumpkin mixed with curry paste, coconut milk, spices and lime. The dairy-free sauce is rich and creamy without the use of milk. The sauce can be poured over any types of vegetables but this recipe calls for radishes, scallions, green beans and broccolini. Firm tofu is also added as a high source of protein despite this recipe not including meat.
Coconut Gourd Curries
This Hearty Autumnal Meal Features a Vegetarian Pumpkin Sauce
Trend Themes
1. Vegetarian Pumpkin Sauce - Creating savory, vegetarian sauces using pumpkin as the main ingredient presents an opportunity for innovative and flavorful meal options.
2. Dairy-free Ingredients - Developing dairy-free alternatives for creamy sauces and dishes allows for inclusive and versatile culinary experiences.
3. Protein-rich Tofu - Exploring tofu as a high-protein substitute in vegetarian dishes opens up possibilities for nutritious and satisfying meals.
Industry Implications
1. Food & Beverage - The food and beverage industry can capitalize on the growing demand for vegetarian options and dairy-free alternatives.
2. Plant-based Products - The plant-based products industry can innovate by offering unique pumpkin-based sauces and condiments to cater to different dietary preferences.
3. Vegetarian Restaurants - Vegetarian restaurants can incorporate pumpkin sauces and tofu-based dishes into their menu to attract health-conscious customers.