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Home / Eat Well / Recipes
for
4
people
By
Angela Casley
Food writer for Viva
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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.
Ingredients
| 20 g | Dried shiitake mushrooms |
| 2 Tbsp | Oil |
| 1 | Onion, chopped |
| 1 Tbsp | Fresh ginger, grated |
| 1 Tbsp | Red curry paste |
| 1 cup | Passata |
| 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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Directions
- 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.
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