Monday November 4, 2024
3 minutes to read
Recipe by Vegetables.co.nz, a not-for-profit organization
Ingredients
- ½ Tbsp olive oil
- 1 Tbsp Thai green curry paste
- 1½ cups diced
- peeled pumpkin
- 4 yams, diced
- 1 carrot, peeled and diced
- 1 onion, peeled and finely chopped
- 3 cups vegetable stock
- 2 Tbsp lite soy sauce
- ½ tsp brown sugar
- ½ cup lite coconut milk
- 4 coriander sprigs
Instructions
- Place oil in a heavy-based saucepan and heat. Add Thai green curry paste and stir fry for 1 minute.
- Add pumpkin, yams, carrot and onion and stir fry for 2–3 minutes.
- Add stock, bring to the boil, reduce heat and simmer until vegetables are just cooked.
- Stir in soy sauce, sugar and coconut milk. Purée in food processor.
- Return to the saucepan and heat until steaming hot.
- Serve garnished with coriander.
Nutrition Information Panel
| Per Serving [4 Serves] | |
| Energy | 478.1kcal |
| Protein | 7.4g |
| Total fat | 4.6g |
| Carbohydrates | 104g |
| Fibre |
15.01g
|
| Sugar | 6.13g |
| Sodium |
1041.77mg
|
