Friday, September 10, 2010

Thai Pumpkin Curry

The Chef: Colleen + Vanida Thai Kitchen

The Menu: A delicious Thai pumpkin curry with tofu, broccoli, carrots, and red bell pepper, all over steamed Jasmine rice. Heaven!

The Goods:
There's nothing like handy restaurant leftovers to satisfy a Friday lunch. Our local favorite Thai eatery, Vanida Thai Kitchen, offers dozens of vegan options, but it's hard to beat its sumptuous pumpkin curry. Plus, the servings are so large that leftovers are always part of the deal. Speaking of Thai cuisine, have you signed up for the VegNews Food Lover's Tour to Thailand? We just received word that there are just a few spots remaining, so if you're interested in joining us, sign up! We'll be experiencing incredible Thai cuisine, visiting the world-famous Phuket Vegetarian Festival, taking cooking classes, getting Thai massage, hiking, snorkeling, and so much more. We hope everyone has a terrific weekend, and Café VegNews will be back next week with delicious vegan eats!


Jennifer and Jaclyn @ Sketch-free Vegan said...

Love love love Thai food. And I've actually made pumpkin curry before but substituted half with butternut squash and it turned out awesome-ly!

Anonymous said...

Can we get recipes off of this site??