Thai pumpkin curry

True Love
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (10)

5.00 ml vegetable oil
2.00 onions — cut into wedges
15.00 ml fresh ginger — grated
30.00 ml Thai red curry paste
250.00 ml stock — vegetable
1.00 coconut milk — tinned
500.00 g pumpkin — peeled and diced
4.00 aubergine — baby, halved
100.00 g green beans — trimmed
125.00 ml fresh basil
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Method:

Heat a wok or deep frying pan over a high heat.
Add oil, onions, ginger and curry paste and cook for one minute.
Add stock and coconut milk and bring to a simmer.
Add pumpkin, cover and cook for five minutes.
Add eggplant and green beans and cook for a further five minutes, or until vegetables are soft.
Stir through basil and serve with steamed rice.



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