This is a go-to curry you can make in the time it takes to cook your rice. Serve with warm naan, perfect to scoop up the juices or to use as a wrap to fill with the leftovers for lunch the next day.
|20 g||Dried shiitake mushrooms|
|1 Tbsp||Fresh ginger, grated|
|1 Tbsp||Red curry paste|
|1 cup||Coconut cream|
|3 cups||Cubed pumpkin (Main)|
|2 cups||Spinach leaves|
|½ cup||Coriander, chopped|
|2 cups||Cooked brown rice, to serve|
|2 pieces||Naan bread, to serve|
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- Place the mushrooms in a bowl and cover with cold water for 15 minutes. Drain.
- Heat the oil in a heavy-based pot. Add the onion, cooking for 4 minutes to soften. Stir through the ginger and curry paste for 2 minutes. Pour in the passata and coconut cream, add the pumpkin and bring to a simmer for 10 minutes until the pumpkin is soft, but not mushy.
- Stir through the spinach leaves and coriander just before serving with hot brown rice and naan.