Name: Yellow pumpkin & potato curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 2 tablespoon oil; 1 red chilli, seeds removed and finely chopped; 1 red onion, finely chopped; 2 centimetre piece of ginger, grated; 2 clove garlic, crushed and chopped; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 3 tablespoon fish sauce; 1 tablespoon brown sugar; 2 teaspoon prepared lemongrass; 2 x 400ml cans coconut milk; 1 tablespoon lemon juice; 1 tablespoon tomato paste; 750 gram pumpkin, peeled and chopped; 3.5 potatoes (750g), peeled and roughly chopped; coriander leaves for garnish

Yellow pumpkin & potato curry

Use this deliciously versatile vegetable as the star ingredient.

Skip to Recipe

Serves 4

Prep

20M

Cook

35M

Total

55M

Ingredients

2 tablespoon oil

1 red chilli, seeds removed and finely chopped

1 red onion, finely chopped

2 centimetre piece of ginger, grated

2 clove garlic, crushed and chopped

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon ground cumin

3 tablespoon fish sauce

1 tablespoon brown sugar

2 teaspoon prepared lemongrass

2 x 400ml cans coconut milk

1 tablespoon lemon juice

1 tablespoon tomato paste

750 gram pumpkin, peeled and chopped

3.5 potatoes (750g), peeled and roughly chopped

coriander leaves for garnish

Method

1.Heat oil in a large saucepan and gently cook chilli, onion, ginger and garlic for 5 minutes.

2.Add coriander, turmeric and cumin and stir for 1 minute.

3.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.

4.Serve with rice and garnished with coriander leaves.

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Ingredients

Method

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