Heat 1 tablespoon oil in large skillet over medium high heat, then stir in red curry paste, grated ginger, and minced garlic. Saute together for 2-3 minutes or until garlic and ginger is fragrant.
Stir in coconut milk, pumpkin puree, vegetable broth, sriracha, and lime juice.
Submerge the 4 ounces of dry soy curls in the curry liquid (no pre-soak necessary). Simmer for 8 minutes, or until liquid has reduced some and soy curls are tender. Taste the curry at this point and adjust to your taste.
Add in the green beans and bell pepper and cook for an additional 3 minutes.
Serve immediately as desired.
Notes
Nutritional information is only estimated for the curry.
I highly recommend soy curls in this recipe, but if you need to substitute, I recommend trying 12 ounces frozen, then thawed extra firm tofu or 8 ounce tempeh.
You can also customize the vegetables used to fit what you have in the fridge. Broccoli, cauliflower, carrots, and brussels sprouts would also be great here, but will require a longer cook time than green beans. If using a vegetable that requires a longer cook time, either pre-cook them and add them in at the end, or simmer for longer. Understand that the longer you simmer, the thicker your curry will become.
I used the red curry paste by Thai Kitchen because it is naturally vegan. If using another brand or a homemade version, it may be stronger in flavor and the additional garlic and ginger called for in this recipe may not be needed.