Creamy Pumpkin Curry
Calories:
Ingredients
- 1 tbsp oil
- 2 medium carrots, thinly sliced
- 1 mild red chilli, deseeded and finely chopped
- 3 cloves garlic, minced
- 2 red bell peppers, sliced or diced
- 1 green bell pepper, sliced or diced
- ~ 15 spears asparagus, cut into chunks
- 80 g frozen edamame (~ 1/2 cup)
- 1 tbsp red Thai curry paste
- 245 g tinned pumpkin (~ 1 1/2 cups)
- 250 ml coconut milk (~ 1 cup) - I used light
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper (optional)
- 1 tbsp lime juice
- Salt
- Black pepper
- To serve: chopped cashew nuts, fresh coriander (cilantro)
Instructions
- Heat the oil in a large frying pan, and add the thinly sliced carrots. Cook over a medium heat for a few minutes, then add the chilli, garlic, and peppers. Continue to cook for 4-5 more minutes, stirring regularly, until the vegetables are fairly soft. Add the asparagus and edamame, and cook for 2 more minutes.
- Next add the Thai curry paste, tinned pumpkin, and coconut milk. Mix carefully until well combined, and bring to a gentle simmer. Add the turmeric and a pinch of cayenne pepper (if desired), along with a squeeze of lime juice and some salt and pepper. Simmer for another 5-10 minutes or so, until all the vegetables are cooked to your liking.
- Serve topped with chopped cashew nuts and fresh coriander (cilantro).
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
🖨 Recipe printed from www.easycheesyvegetarian.com
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