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PUMPKIN CURRY

posted in Food & Drink > Recipes
03/02/2015
  • INGREDIENTS

    2 cups brown rice, cooked
    Red curry paste (it should just be herbs & spices with no sugar,nothing else added – read the label)
    1 onion diced
    1 piece of crushed garlic
    1/2 butternut pumpkin diced into 2cm cubes
    2 potatoes diced
    1 red capsicum
    1 bunch spinach or similar
    1 can coconut milk (full cream)
    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.

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