Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons Sesame Oil
  • 1 Medium Onion (White, Yellow or Brown, Chopped)
  • 3 Cloves Garlic (Crushed)
  • 1 Tablespoon Fresh Ginger (Minced)
  • 1 Tablespoon Thai Red Curry Paste
  • 2 pounds Pumpkin ((900g) Peeled and Chopped)
  • 14 ounces Coconut Milk ((400ml), Canned, Full Fat, Unsweetened)
  • 1 cup Vegetable Stock ((240ml) or Vegetable Broth)
  • 3 cups Baby Spinach ((90g) Chopped)
  • 1 cup Roasted Salted Cashews ((140g))
  • 1/2 cup Fresh Cilantro (Chopped)
  • 1/2 Tablespoon Coconut Sugar (or Brown Sugar)
  • 1/4 teaspoon Sea Salt (or To Taste)
  • 1/4 teaspoon Ground Black Pepper (or To Taste)
  • Basmati Rice
  • Roasted Salted Cashews (Crushed)
  • Fresh Cilantro (Chopped)

Instruction

  • Add sesame oil and chopped onions to a pot on medium heat and sauté until softened.
  • Add crushed garlic, minced ginger and Thai red curry paste and sauté for a minute or two until the spices are toasted.
  • Add peeled and chopped pumpkin and gently toss it with the onions and spices.
  • Add coconut milk and vegetable stock and mix in.
  • Cover the pot and bring to a simmer.
  • Then reduce the heat and leave it to simmer for around 8 minutes until the pumpkin is soft and cooked. Don't let the pumpkin get too soft or it will break up.
  • Add chopped baby spinach and stir in until just wilted.
  • Add coconut sugar, salt and pepper and stir in.
  • Add roasted salted cashews and chopped cilantro and stir in.
  • Serve over rice, topped with fresh chopped cilantro and a sprinkle of crushed roasted salted cashews.