Pumpkin green curry with coconut rice

Cook golden pumpkin in a spicy Thai green curry sauce and serve with baby broccoli and coconut rice for a midweek comfort meal in less than 30 minutes.

4

5m

20m

Ingredients

  • 1/4 cup (75g) green curry paste
  • 400ml can coconut cream
  • 800g butternut pumpkin, seeded, peeled, cut into 3cm pieces
  • 2 bunches baby broccoli, ends trimmed
  • 250g pkt microwavable coconut rice

Method

STEP 1

Heat a large saucepan over medium heat. Add the curry paste and cook, stirring, for 1 min or until fragrant. Add the coconut cream and pumpkin and stir to combine. Bring to the boil. Reduce heat to medium-low. Cover and cook for 15 mins or until the pumpkin is tender.

STEP 2

Add the baby broccoli and cook for 2 mins or until the baby broccoli is bright green and tender.

STEP 3

Heat the coconut rice following packet directions.

STEP 4

Serve curry with the coconut rice.

Dietary Information

Dairy-free
Peanut-free
Vegetarian

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.