Made this last week. Was bloomin delicious! Converted a Pumpkin hater with it too.
Originally off a favourite kiwi site www.healthyfood.co.nz
Pumpkin, Chickpea and Cauliflower Curry
- Ingredients:
- 1 clove garlic
- 1 red onion, sliced
- 800g pumpkin, cut into cubes
- 1/2 small cauliflower
- 400g can chickpeas
- 2 tablespoons Thai red curry paste
- 2 teaspoons fish sauce (optional)
- 1 teaspoon brown sugar
- 1/2 cup vegetable stock
- 400g can lite coconut milk
- 70g cashew nuts, toasted
Method:
Gently fry the garlic and onion in a spray of oil until soft. Add the curry paste and stir well. Add the coconut milk, stock, sugar and fish sauce. Bring to a simmer, then add the pumpkin and cauliflower. Simmer for about 30 minutes, until the veges are tender. Add the chickpeas and cook for 5 minutes more.
Serve the curry with rice. Sprinkle the cashews over the top.
No comments:
Post a Comment