Yellow Pumpkin Curry

This Pumpkin Yellow Curry dish makes for the perfect hearty weeknight dinner for the cooler nights 🍲

Ingredients:

• 1 1/2 Tbsp coconut oil

• 1 medium spring onion, chopped

• 1 red capsicum, diced

• 3 Tbsp yellow (or red) Thai curry paste

• 3 1/2 cups peeled and chopped pumpkin

• 2 small cans coconut cream

• 2 Tbsp maple syrup

• 1 cup chopped coriander

• 1 can chickpeas

• 2/3 cup roasted peanuts

Method

1. Preheat an oven to 180 degrees Celsius

2. Place the chopped pumpkin on a baking tray, drizzle with oil, dust with salt and pepper and roast for 30 minutes or until tender

3. In a large frypan, heat the coconut oil and add the curry paste, cooking through for one minute

4. Add the coconut cream and bring it to the boil, reducing to a simmer for approximately 3 minutes

5. Add the chickpeas, capsicum, peanuts and maple syrup

6. Add in the roasted pumpkin and stir through

7. Finally, add the spring onion, stir through for a minute and take off the heat

8. Serve immediately with the chopped coriander

9. You could enjoy this curry own its own, with rice, roti bread or noodles, it’s up to you!

   Recipe by: A Better Choice