🎃 Pumpkin Coconut Curry with Black Rice (Vegan, Gluten-Free)

✨ What Makes It Unique:

• Creamy coconut milk base with tender pumpkin cubes
• Aromatic Thai red curry paste and lime leaves for depth
• Served with visually striking, nutty black rice

🛒 Ingredients (Serves 3–4)

For the Curry:

• 1 tbsp coconut oil or olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1–2 tbsp Thai red curry paste (check vegan status)
• 1 can (400ml) coconut milk (full-fat)
• 3 cups pumpkin, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 2–3 kaffir lime leaves (optional)
• 1 tbsp soy sauce or tamari
• 1 tsp maple syrup or sugar
• Fresh Thai basil or cilantro, for garnish
• Juice of 1 lime

For the Black Rice:

• 1 cup black rice (also called forbidden rice)
• 2 cups water
• Pinch of salt

🍳 Instructions

1. Cook Black Rice:

• Rinse rice under cold water.
• Combine rice, water, and salt in a pot. Bring to a boil.
• Reduce heat, cover, and simmer for 30–35 minutes until rice is tender and water is absorbed. Set aside covered.

2. Make the Curry:

• Heat coconut oil in a large pan over medium heat.
• Add onion, garlic, and ginger, sauté until fragrant and softened (5 minutes).
• Stir in red curry paste and cook for 1 minute to release flavors.
• Pour in coconut milk and add pumpkin cubes, kaffir lime leaves, soy sauce, and maple syrup.
• Simmer gently for 20 minutes or until pumpkin is tender.
• Add chickpeas and cook 5 more minutes to warm through.
• Remove lime leaves. Stir in lime juice.

3. Serve:

• Plate black rice and ladle pumpkin curry on top.
• Garnish with fresh Thai basil or cilantro.

💡 Tips & Variations:

• Substitute pumpkin with butternut squash or sweet potato.
• Add sliced red chili or chili flakes for extra heat.
• For a thicker curry, mash a few pumpkin cubes into the sauce.