Yellow pumpkin and potato curry
Use this deliciously versatile vegetable as the star ingredient.
|1 piece||Root ginger|
|1 tsp||Ground coriander|
|3 tbsp||Fish sauce|
|1 tbsp||Brown sugar|
|800 ml||Coconut milk|
|1 tbsp||Lemon juice|
|1 tbsp||Tomato paste|
- Heat oil in a large saucepan and gently cook chilli, onion, ginger (grated) and garlic for 5 minutes.
- Add coriander, turmeric and cumin and stir for 1 minute.
- Add fish sauce, brown sugar, lemongrass, coconut milk, lemon juice, tomato paste, pumpkin and potatoes. Bring to the boil and simmer until potatoes are just tender.
- Serve with rice and garnished with coriander leaves.
This dish is best matched with
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