( SERVES 2 )
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|2 tsp||Canola oil|
|1||Shallot, large, diced|
|2 tbsp||Red curry paste|
|400 g||Pumpkin, peeled and cubed|
|¾ cup||Coconut cream|
|1 cup||Cashew nuts, chopped|
|4 sprigs||Coriander, or parsley|
|1||Red capsicum, or chilli pepper, finely diced|
- Place the oil in a large microwave-proof bowl. Add the shallot. Cover and microwave on high (100 per cent) power for 30 seconds. Add the curry paste and mix well. Add the pumpkin and water.
- Cover and microwave for about 5 minutes, stirring once. If not tender, continue cooking, 1 minute at a time.
- Combine the coconut cream and flour. Stir into the pumpkin and microwave for 1-2 minutes or until heated through and thickened.
- Serve topped with the cashews, coriander and red pepper or chilli. Serve with rice and steamed greens.