Thai Tenderstem and Pumpkin Red Curry

Ready in:
 30 to 60 mins

  • 1 tbsp sunflower or vegetable oil
  • 1 onion, chopped
  • 3cm piece of ginger, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped or crushed
  • 70g vegetarian red curry paste
  • 1 medium pumpkin or butternut squash, peeled and cut into 2cm pieces
  • 1 tbsp soy sauce
  • 400g tin of coconut milk
  • 200g pack Tenderstem broccoli
  • 150g baby corn, halved
  • 1 bunch of spring onions, sliced
  • juice of 1 lime
  • 1 bunch coriander, chopped
  • Thai rice or rice noodles, to serve
  • 1

    Heat the oil in a wok or frying pan and then gently sauté the onion, ginger and garlic for about five minutes until t has softened but not coloured. Stir in the curry paste and cook for one minute.

  • 2

    Stir in the pumpkin or butternut squash, and then add the soy sauce, coconut milk and 200ml water. Bring to a simmer and cook uncovered for 15 minutes, until the pumpkin or butternut squash is tender.

  • 3

    Add the Tenderstem broccoli, baby corn and spring onions to the curry and continue to cook for about five minutes until the vegetables are tender. Finish off by stirring in the lime juice and coriander before serving with Thai rice or rice noodles.

Thai Tenderstem and Pumpkin Red Curry was taken from COOK VEGETARIAN

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