Thai Pumpkin Curry

Name: Thai Pumpkin Curry
Prep time: 10 min
Total time: 30 min
Ingredients: 1/2 small pumpkin or butternut squash – peeled and cut into chunks; 150g fresh kale; de-veined and torn up; 150g mixed or button mushrooms; 2 tbsp Thai red or yellow curry paste; 1 tbsp soy sauce; 1 tbsp sweet chilli sauce; 1 tin coconut milk; 1/2 tin water; To serve:; Steamed Thai jasmine rice; lime wedges; fresh coriander and basil; fish sauce

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Ingredients

1/2 small pumpkin or butternut squash – peeled and cut into chunks
150g fresh kale, de-veined and torn up
150g mixed or button mushrooms
2 tbsp Thai red or yellow curry paste
1 tbsp soy sauce
1 tbsp sweet chilli sauce
1 tin coconut milk
1/2 tin water
To serve:
Steamed Thai jasmine rice, lime wedges, fresh coriander and basil, fish sauce

Instructions

In a heavy-bottomed pot heat a little oil and fry the curry paste gently for 2 minutes, add the soy and chilli sauces and cook for a further minute, stirring to combine. Pour in the coconut milk and water and bring to a simmer.
Add the pumpkin chunks to the pot and cook on a medium heat for 10 minutes, meanwhile cook the rice.
Pop in the torn up kale and mushrooms and cook for a further 10 minutes.
To serve: ladle the curry into bowls and sprinkle over the fresh herbs, serve with a bowl of jasmine rice and a good squeeze of lime juice over the curry.