Easy Thai Pumpkin Curry Recipe
By Loving It Vegan
🔪Prep Time: 20 minutes
👩🍳Cook Time: 25 minutes
For the Pumpkin Curry:
1 Tbsp Olive Oil
1 Medium Onion White, Yellow or Brown, Chopped
2 tsp Curry Powder
29 ounces Pumpkin (820g) Peeled and Cubed
14 ounces Canned Coconut Milk (400ml), Full Fat, Unsweetened
1 cup Vegetable Stock (240ml)
3 cups Baby Spinach (90g)
1/2 cup Cashew Nuts (75g)
1/2 cup Cilantro chopped
Salt and Pepper To Taste
1Put your rice on to cook.
2Add the oil to a pot along with the chopped onion and curry powder. Fry until soft and translucent. Add the pumpkin and stir.
3Add the coconut milk and vegetable broth and bring to the boil. Cover and let it simmer over medium heat for around 10-12 minutes until the pumpkin is soft and cooked.
4Stir in the spinach until just wilted. Add salt and pepper to taste.
5Remove from the heat and add the cashews and cilantro, keeping a little aside for serving.
6Serve over rice, topped with fresh chopped cilantro and cashews.
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