Thai Pumpkin Curry

By 11/10/2018 Food Pot Recipes

This recipe really is a Halloween hit, spicy and delicious to warm your insides as well as out. Make it up before you go out and pour into your insulated food pots ready for rumbling tummies to tuck in!

Serves: 2 X 500ml food pots 

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Ingredients:

  • 1tbsp sunflower oil
  • 3tbsp Thai yellow curry paste
  • 2 onions, finely chopped
  • 3 large stalks of lemongrass, crushed to release flavour
  • 6 cardamom pods
  • 1tbsp mustard seeds
  • 1kg (approximately) pumpkin or squash
  • 250ml vegetable stock
  • 400ml can reduced fat coconut milk
  • 400g can chickpeas, drained and rinsed
  • 1 lime, juiced
  • Large handful basil leaves or mint if you prefer

Method:

  • Using a large pan, add the oil and lightly saute the curry paste with the onions, lemongrass, cardamom and mustard seeds for a few minutes until you can smell the delicious aroma. Toss in the pumpkin and stir round to make sure it picks up the paste mix.
  • Add the stock and coconut milk. Bring it up to a simmer, add the chickpeas, then cook until the pumpkin is tender (around 10 minutes.)
  • Add the juice of the lime and stir round. Just before serving, tear over the basil or leaves and pour into your pots to keep piping hot.
  • Serve with flatbreads or naan breads (coconut ones would be delicious).

Nutritional Values:

Calories 293, Fat 18g, saturates 10g, Carbohydrates 26g, Sugar 10g, Fibre 0g, Protein 9g, Salt 1.32g

 

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