Pumpkin and potato curry with peas

Serves: 4

Time to make: 45 mins

Hands-on time: 20 mins

Ingredients

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1 bunch coriandercilantroX

1 teaspoon vegetable oil

1 onion, finely chopped

2 tablespoons Thai red curry paste

600g pumpkin, peeled, cut in 3cm pieces

700g potatoes, peeled, cut in 3cm pieces

1 ½ cups water

1 large lime, juice

2 teaspoons brown sugarlight brown cane sugarX

1 teaspoon soy sauce

165ml can light coconut milk (we used Trident)

½ cup frozen peas

2 cups cooked jasmine rice

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Instructions

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1 Cut off roots and 2cm of stalks from coriander. Wash well and chop finely. Heat oil in a deep frying pan or wok over a medium-high heat. Add onion and cook for 3 minutes until soft. Add curry paste and coriander roots and stalks. Stir until combined. Add pumpkin and potatoes. Stir for 3 minutes until vegetables are coated with paste.

2 Add water, lime juice, sugar, soy sauce and coconut milk to pan. Bring mixture to the boil and simmer for 25 minutes until vegetables are tender. Stir through peas. Cook for 2 more minutes until heated through. Spoon rice into serving bowls. Top with curry and garnish with coriander leaves.

Variations

Make it gluten free: Check curry paste and soy sauce are gluten free.

Nutrition Info (per serve)

Calories 356 cal

Kilojoules 1490 kJ

Protein 12 g

Total fat 6 g

Saturated fat 4 g

Carbohydrates 65 g

Sugar 10 g

Dietary fibre 8 g

Sodium 180 mg

Calcium 60 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.