Nellie’s Pumpkin and Peas in a light coconut curry
Full Recipe in Details This vegetarian curry is so yummy and a tried and tested recipe of Nellie Kerrieson’s from Relish Mama. Thank you Nellie!Pumpkin and Peas
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Cooking tools:
- Citrus press
- Wok
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Can opener
- Wooden spoon
Ingredients
- 1 x 400 ml can coconut milk
- 2 tbsp red curry paste
- 700g peeled, deseeded pumpkin, cut into 3cm chunks
- 100g fresh or frozen peas
- 2 truss tomatoes, each cut into eighths
- 100 g baby spinach leaves
- 1 tsp brown sugar
- 2 tsp fish sauce
- 1 tbsp freshly squeezed lime juice
- 2 tbsp chopped fresh basil and coriander
- Jasmine rice
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