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Thai Broccoli & Pumpkin Curry

by Jac's Veghead (follow)
Dinner (2034)      Vegetarian (1403)      Vegetables (439)      Rice (227)      Curry (159)      Pumpkin (114)      Thai (109)      Broccoli (60)     
A little taste of Thailand in your kitchen. This warming broccoli and pumpkin curry is a filling dish perfect for dinner all year round.

Served with saffron rice, yogurt and cashews.


Preparation Time: 15 minutes
Cooking Time: 30 minutes
Makes: 4 servings

Ingredients
1 onion
1 tsp grated fresh ginger
1/4 cup red curry paste concentrate
500g pumpkin
400ml can coconut milk
1 cup vegetable stock
2 small broccoli head
1 zucchini
1/4 cup chopped coriander
1 Chilli



Rice, cashews, yogurt, naan bread and coriander are all great additions to serve.

Method
Oil a large saucepan and cook the chopped onion over a medium heat until soft. Add the ginger, chilli and curry paste. Stir for 1 minute, until fragrant.

Add the diced pumpkin, coconut milk and stock. Bring to the boil then reduce to a simmer for 20 minutes.



Once thickened add broccoli florets, chopped zucchini and sugar if desired (I don't). Simmer for another 5 minutes until the broccoli is tender. Stir through half the coriander.



Serve with saffron rice and garnish with the remaining coriander, yogurt and cashews!



Categories
#Curry
#Dinner
#Vegetarian
#Pumpkin
#Broccoli
#Rice
#Vegetables
#Thai
#Healthy
#Gluten Free
#Lunch
I like this Recipe - 6
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