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| Pumpkin Curry |
| Our 26cm saute pot is ideal for making this autumn warmer. The recipe is perfect for using up all the pumpkin flesh that has been scooped out to make a lantern
Serves 4
Ingredients:
- 12 oz of pumpkin flesh, cubed
- 8oz sweet potato, cubed
- 2 tomatoes chopped
- 1 large red onion chopped
- 1 tin of coconut milk
- 1 tsp sesame oil
- 2 tbsp fresh coriander, chopped
- 2 tsp Thai red curry paste
To serve
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| Method |
- Heat the oil in a saute pan and add the chopped onion, pumpkin and sweet potato
- When the onion is translucent and the pumpkin and sweet potato have started to brown add the coconut milk, the tomatoes and the curry paste and stir well.
- Cover and cook on a low heat until the vegetables are soft, approximately 25 - 30 minutes.
- Stir in the coriander and serve with rice.
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