Yellow Pumpkin Curry

Recipe courtesy of A Better Choice

Ingredients

• 1 1/2 Tbsp coconut oil
• 1 medium spring onion, chopped
• 1 red capsicum, diced
• 3 Tbsp yellow (or red) Thai curry paste
• 3 1/2 cups peeled and chopped pumpkin
• 2 small cans coconut cream
• 2 Tbsp maple syrup
• 1 cup chopped coriander
• 1 can chickpeas
• 2/3 cup roasted peanuts

Method

1. Preheat an oven to 180 degrees Celsius
2. Place the chopped pumpkin on a baking tray, drizzle with oil, dust with salt and pepper and roast for 30 minutes or until tender
3. In a large frypan, heat the coconut oil and add the curry paste, cooking through for one minute
4. Add the coconut cream and bring it to the boil, reducing to a simmer for approximately 3 minutes
5. Add the chickpeas, capsicum, peanuts and maple syrup
6. Add in the roasted pumpkin and stir through
7. Finally, add the spring onion, stir through for a minute and take off the heat
8. Serve immediately with the chopped coriander, and enjoy with rice, roti bread or noodles