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.
Serves44
Cook time20 mins20 minutes
Prep time5 mins5 minutes
Ingredients
1/4 cup (75g) green curry paste
400ml can coconut cream
800g butternut pumpkin, seeded, peeled, cut into 3cm pieces
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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.
800g butternut pumpkin, seeded, peeled, cut into 3cm pieces
2 bunches baby broccoli, ends trimmed
250g pkt microwavable coconut rice
Description
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.
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.
