Thai-style Zucchini And Pumpkin Curry
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 31 min.
Ready in
Ingredients
for
- Ingredients
- 1 Tbsp olive oil
- 1 tsp Mustard seed
- 2 cloves garlic cloves (crushed)
- 1 Red onion (peeled and chopped)
- 1 tsp thai red Curry paste
- 1 ⅔ cups Coconut milk
- ⅜ cup vegetable stock
- 4 cups Pumpkin (chopped)
- 1 Zucchini (halved lengthwise and sliced)
- 1 Tbsp finely chopped cilantro (or parsley)
Preparation steps
1.
Heat the oil in a wok and cook the mustard seeds for i minute before adding the onion and garlic.
2.
Stir-fry for 2 minutes then stir in the Thai curry paste.
3.
Pour in the coconut milk and vegetable stock and stir well to get all the spices mixed in.
4.
Add the pumpkin and zucchini, bring to a boil and then simmer for 15-18 minutes, until they are
5.
tender.
6.
Sprinkle with chopped herbs. Serve with boiled rice (optional).
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