- 2 tbsp. (56g) red curry paste
- 500g pumpkin, peeled and chopped
- 400g can coconut milk
- 4 tbsp. (20g) coriander
In a large non-stick frying pan, sauté the red curry for 30-seconds over a medium heat. Add the pumpkin and toss to coat. Add the coconut milk and 1/3 cup water. Bring to a gentle boil, then reduce heat and simmer for 30 minutes, or until pumpkin is tender. Cool for 10 minutes. Using a stick blender, blend until smooth. Divide evenly across 4 bowls and serve scattered with coriander.
RECIPE FROM: 4 Ingredients Veggie & Vegan which is ON SALE NOW delivered FREE anywhere across Australia.