Ideal for when you’re looking for a nutritious meal that is equally comforting as it is bright and fresh. This colourful pumpkin red Thai curry is packed full of nutrients, is super easy and ready in about 30 minutes.
2cupsleafy greens - stems removed and chopped, leaves removed and chopped (kale, spinach or silverbeet work well)
½cupcoriander - finely chopped (reserve a few stems for garnish)
½red capsicum - sliced
½cupcashews - roughly chopped
Instructions
In a large pot, heat the coconut oil and saute the onion on medium-high heat for 2 minutes. Add the curry paste and stir-fry for a further 2 minutes until fragrant.
Add the pumpkin, stems of the greens, coconut cream and water to the pot. Bring it to the boil, then simmer for 10 minutes with the lid on. Remove the lid and continue to simmer uncovered for a further 5 minutes.
Once the pumpkin is cooked though, add your greens and chopped coriander and cook for a further 2 minutes, then remove from the heat and replace the lid until ready to serve.
To serve, lay down a bed of rice, top with pumpkin curry, then capsicum, cashews and coriander garnish.
Notes
This recipe also works wonderfully with Panang curry paste.Substitute cashews for peanuts if you prefer.
curry, pumpkin, pumpkin curry, red curry, thai curry