This colourful, zingy curry is delicious on its own or as a sizzling side dish. The fragrant spices and lemon grass complement the pumpkin perfectly, making it a must for any Thai food fans.
SERVES 4 – READY IN 50 MINS
Low calorie cooking spray
1 tbsp Thai red curry paste
6 shallots, peeled and thinly sliced
4 tbsp finely chopped lemon grass
6 green cardamom pods
2 tsp black mustard seeds
800g pumpkin (or butternut squash) flesh, cut into bite-sized cubes
500ml vegetable stock
200ml light coconut milk
Juice of 1 lime, plus extra wedges to serve
Red chilli slivers, to garnish (optional)
1 Spray a saucepan with low calorie cooking spray and stir-fry the curry paste with the shallots, lemon grass, cardamom pods and mustard seeds over a medium heat for 2-3 minutes until fragrant.
2 Stir in the pumpkin and stir-fry for 1-2 minutes, then pour in the stock and coconut milk. Simmer for about 30 minutes until the pumpkin is tender.
3 Remove from the heat and stir in the lime juice. This curry is delicious garnished with slivers of chilli and rice.
Credit: Recipes taken from Slimming World’s A Taste of Asia, available from all 10,000 Slimming World groups priced £4.95/€7.95. To find your nearest Slimming World group visit www.slimmingworld.com or call 0844 897 8000.
Images: Slimming World’s A Taste of Asia/Gareth Morgans.