Thai Green Pumpkin Curry
Ingredients
- 1 tbsp. sunflower oil
- 2 shallots, finely sliced
- 1 tbsp. vegetarian green Thai curry paste
- 400 mL tin reduced-fat coconut milk
- 200 mL (7fl oz) hot vegetable stock
- 1 tsp. brown sugar or palm sugar
- Zest and juice of 1 lime, plus extra to serve
- 400 g (14oz) pumpkin, peeled, deseeded and cubed
- 100 g (3½oz) green beans, trimmed and halved
- 1 tbsp. each freshly chopped coriander and basil
- 4 spring onions, sliced
- 75 g (3oz) unsalted cashew nuts, chopped (optional)
Organization Tags
Tags easily organize your Recipe Library
Comments