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.