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Vietnamese Pumpkin & Coconut Curry

gluten free
wheat free
quick meals, fast feeds
freezable

30 minutes

Serves:

Vietnamese Pumpkin & Coconut Curry

This simple, tasty Vietnamese pumpkin and coconut curry is taken from The Green World Cookbook by Rachel Demuth. Photo by Corin Jeavons

It's pretty easy and although it might look like a long list of ingredients if you don't cook much, you can do a lot of the veg prep while other things are cooking. For added protein etc, fried tofu pieces or aduki beans would work well, added in at the end.

Ingredients: 

Garlic paste

  • 4 garlic cloves, chopped
  • 1 red chilli, chopped
  • 2.5cm fresh ginger, peeled and chopped

Curry

  • 1 tbsp plain oil, eg vegetable oil (rapeseed) or sunflower
  • 1 onion, sliced or chopped quite small
  • 1 tsp turmeric
  • 8 cardamom pods, crushed (remove husk)
  • Small piece of cinnamon bark
  • 400 ml coconut milk (1 tin approximately)
  • 150 ml water
  • 250g pumpkin or butternut squash, peeled and cut into cubes
  • 125g sweet potato, peeled and cut into cubes
  • 125g courgette, cut into cubes
  • 1 tbsp lime juice
  • Handful of fresh coriander
  • Salt and pepper

 

To serve

  • Thai fragrant rice or plain white rice, long-grain. Cook according to packet instructions - or a little longer if you want a more traditional sticky rice

 

 

Method: 

1. Make garlic paste: whiz garlic, chilli and ginger in blender or food processor. Set aside.

2. Heat the oil in a saucepan, add onion and fry until golden. Add garlic paste and fry until fragrant. Add spices and fry for 1 minute.

3. Add coconut milk and water, stir well and bring to boil. Simmer for 5 minutes.

4. Put water on for the rice now then cook it while you're making the rest of the curry.

5. Add pumpkin and sweet potato, simmer for 15 minutes, courgettes and simmer until tender.

6. Add lime juice, fresh coriander and season – serve hot.

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