Quick Info

⏱️ 45 min • 🍽️ 6 servings • ⭐ 100%

Nutrition

228 cal • 5g protein • 23g carbs • 14g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegetarian] • [Lunch] • [Pescatarian] • [Under 45 Minutes] • [Under 1 Hour]

Ingredients

• 1 tbsp sunflower oil
• 1 tbsp ginger purée
• 1 onion (medium), roughly chopped
• 1 clove garlic, roughly chopped
• 1 red or yellow bell pepper, roughly chopped
• 1 stalk lemongrass, smashed
• 1 can of coconut milk
• 1 can/425g pumpkin purée
• 2 tbsp red Thai curry paste
• 1 tsp sugar
• 1 tsp fish sauce (optional)
• 1 tsp lime juice (optional)
• 200g frozen peas (optional)
• 1 birds eye chilli (optional) (sliced/chopped)

Instructions Preview

1. Heat oil in a pot, add lemongrass and ging…
2. Add onions and garlic, stir, cook till tra…
3. Reduce to low heat and add red Thai curry …

…and 7 more steps

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Recipe by: Robert M-L • From: Tasty