Pumpkin Curry

Ingredients

• 500g pumpkin cut into small cubes (I used the “Halloween” pumpkin)
• 1 cup coconut milk (see the brand I use in this post)
• 1 onion cut into cubes
• 1 garlic clove, finely chopped
• 1 tbsp red curry paste (see the brand I use in this post)
• 1/2 cup frozen peas
• Fresh coriander, chopped
• Ground turmeric (optional)

Method

1. In a pan over medium heat, fry the onion, the garlic and the curry paste in coconut oil or olive oil

2. Add the cubed pumpkin and the coconut milk, sprinkle a little ground turmeric

3. Leave it to cook over a low heat, stir so it doesn’t stick to the bottom and the pumpkin cooks evenly, cover the pan during cooking

4. As soon as the pumpkin is soft, add the peas and cook for a further 5-7 minutes

5. Season with fish sauce or salt, turn off the heat and sprinkle over the chopped coriander. It can also be served with basmati or jasmine rice.