Ingredients
Serves 2-3
1/4 pumpkin, diced
1C capcicum, diced
1/2 onion, diced
50g red thai curry paste
1 can coconut milk
1C veggie stock
1t crushed ginger
1t crushed garlic
1T soy sauce
1 chilli (optional)
Over vegges (optional)
Instructions
Add onion, soy sauce, ginger, garlic, curry paste and capcicum to a pot on medium heat for 3 minutes
Add coconut milk and stock, bring to a simmer
Add pumpkin and let simmer till pumpkin is fully cooked
Remove from heat and keep stirring (this will thicken curry)
Serve over rice
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