Pumpkin and Lychee Curry

1/4 pumpkin, cubed
1 litre vegan stock
150g red curry paste
1 x 550g tin lychees, drained
1 x 250g tin, sliced water chestnuts, drained
1 x 400ml coconut milk
2 red capsicum, cubed
Fresh thai basil
Veg oil
1 tablespoon brown sugar
Zest and juice x 2 limesMethod
Into a wok, add a tablespoon of vegetable oil then add the red thai curry paste. Cook on medium heat for 5 minutes.
Add the coconut milk and vegan stock, stir well.
Add the pumpkin and cook on medium heat until it is cooked through, but not soggy, it will be soft but hold its shape.
Add the sugar, lime juice and zest. Stir again.
Increase the heat to reduce the sauce by about a third, not too much as you want lots of sauce to dip into.
Add the red capsicum, lychees and water chestnuts. Add thai basil to serve.
Serve with roti or rice.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s