This is such a delicious recipe - you have to try it tonight!
Pumpkin & Veggie Thai Curry with Rice
(This is a good one if you are cooking for the family – you can cook chicken separate and add it to the others dishes at the end)
2 cups brown rice, cooked
Red Curry paste (it should just be herbs and spices with nothing else added – read the label, no sugar or anything else added)
1 onion diced
1 piece of crushed garlic
½ butternut pumpkin diced into 2cm cubes
2 potatoes diced
1 red capsicum
1 bunch spinach or similar
1 can coconut milk (full cream, don’t do low fat its REALLY bad for you)
4 dates chopped
Method:
Use 2tbs of curry paste and fry with oil in a pan until fragrant.
Add garlic and onion and stir.
Add pumpkin & potato, dates, coconut milk and if necessary a small amount of water to create enough liquid. Allow to cook until pumpkin becomes soft.
Add capsicum & cook for a further 3-4 minutes before adding spinach.
Season with Salt and pepper, serve with brown rice.
Sounds too tasty to be true! Am going to give it a go...
ReplyDeleteThanks for sharing
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What is the issue with full cream coconut milk? Does it contain something to be wary of?
ReplyDeleteAmanda, sorry perhaps I made it slightly confusing. I mean only use coconut cream. Low fat variations are usually filled up with empty fillers ie sugars. I always prefer the real deal.
ReplyDeleteThis is right up my alley, my husband and I cook a lot of Thai and curry. I'm really excited to try this recipe!
ReplyDeleteNatasha xo