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Pumpkin and pea curry

Lynne Mullins

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Pumpkin and pea curry
Pumpkin and pea curryNatalie Boog

A spicy vegetarian curry.

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Ingredients

  • 1 tbsp vegetable oil

  • 2 onions

  • 1 clove garlic

  • 1-2 tbsp red curry paste

  • 1 cup vegetable stock

  • 400ml coconut milk

  • 1.25kg pumpkin

  • 1 cup frozen peas

  • 140g sliced bamboo shoots

  • 1/2 cup Thai basil leaves

  • jasmine rice, to serve

Method

  1. Heat 1 tbsp vegetable oil in a wok over high heat.

    Cook 2 onions (cut into wedges), 1 clove garlic (finely chopped) and 1-2 tbsp red curry paste for 1 minute. Add 1 cup vegetable stock and 400ml coconut milk and bring to a simmer. Stir in 1.25kg peeled and sliced pumpkin and cook, covered, for 5 minutes.

    Add 1 cup frozen peas and 140g sliced bamboo shoots (drained) and cook for 5-8 minutes or until pumpkin is tender. Stir through 1/2 cup Thai basil leaves.

    To serve 

    Serve with steamed jasmine rice. 

     

    This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store

     

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