Pumpkin Thai Red Curry
Nothing says Autumn and 'cosy' like a Pumpkin Thai Curry! Packed with heat and all the spices, this is sure to warm your cockles.
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Cook: 30 mins
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Peel and cut your pumpkin into large chunks.
Heat tbsp of coconut oil in a large deep pan and add onion. Fry for 5 mins, then add chilli, garlic and ginger and cook for 2-3 mins stirring often. Add curry paste, stir well and fry for 1 min.
Add pumpkin chunks to the pan with a splash of water, coat the pumpkin in the curry paste and then add vegetable stock and coconut milk. Stir well and bring to a low simmer. Leave to cook for 15 mins.
Now, add turmeric, chilli powder and season to taste and stir well. Add broccoli florets to the pan, cover and leave to steam 3-4 mins.
Taste again and season if necessary. Serve with basmati rice and garnish with coriander.
Nutritional Info
Cals – 394
Carbs – 44g
Protein – 21g
Fat – 7g
Ingredients
Serves Serves 4
For The Pumpkin Thai Red Curry
- 600g of pumpkin - peeled and cut into large chunks.
- Tbsp of coconut oil.
- 1 onion - finely chopped.
- 1 red chilli - finely chopped.
- 3 cloves of garlic - crushed.
- Thumb sized piece of ginger - finely chopped.
- 2 tbsp of Thai red curry paste.
- 400ml of chicken stock.
- 1 tin of coconut milk.
- Tsp of turmeric.
- A pinch of chilli powder.
- Salt and pepper, to taste.
- 1 whole broccoli - florets removed from stem.
To Serve
- 125g of basmati rice (per serving)
- Chopped coriander
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