Guest guest Posted July 5, 2007 Report Share Posted July 5, 2007 Thai Pumpkin & Broccoli Curry ----------------------- Preparation: 15 minutes Cookinq: 30 minutes ----------------------- cooking oil spray 1 onion, chopped 1 teaspoon grated fresh ginger 1/4 cup red curry paste concentrate 500 g (17 1/2 oz) pumpkin, peeled, cut in 2 to 3 cm (1 " ) pieces 400 ml (13 1/2 fl oz) can light coconut milk 1/2 cup salt-reduced vegetable stock 2 cups broccoli florets 1/2 teaspoon sugar (optional) 400 g (14 oz) can chickpeas (garbanzos), rinsed, drained 1/4 cup chopped coriander (cilantro) steamed rice, to serve 1. Lightly spray a large saucepan with oil, then place over moderate heat. Cook onion,stirring, for 3 minutes, until soft. 2. Add ginger and curry paste; stir for 1 minute, until fragrant. 3. Add pumpkin, coconut milk and stock. Bring to the boil. Reduce heat; simmer for 20 minutes. 4. Add broccoli, and sugar if needed. Simmer for 5 minutes more, until broccoli is tender. 5. Stir in chickpeas and coriander; heat through. Serve with rice. Serves 4. ---- Nutrition per serve 1134kj; l6g fat (llg sat); 9g fibre; 12g protein. ---- Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.