Pumpkin Curry with Naan Bread
If you have a favorite curry paste in the fridge (such as korma) this can be used as a substitute for the curry paste listed below. This curry is also delicious served with steamed rice, of course.If you are concerned about the Naan bread in this dish, serve with either Pita Bread or steamed rice instead.
4
Serves
325
Calories
8.6g
Protein
240g
Serving Size
Ingredients
- 400g Kent pumpkin
- 100g carrot
- 150g onion (approx 1 onion)
- 50g massamum Thai curry paste
- 250g Naan bread
- 20g baby spinach
Method
- 1Peel pumpkin, cut into small cubes. Peel carrot and cut into small cubes.
- 2Dice onion and preheat pan over medium heat
- 3Add onion, spray with cooking spray and cook until lightly browned.
- 4Add pumpkin and carrot.
- 5Cook for about five minutes or until pumpkin and carrot is a little tender.
- 6Add massamun curry paste to pan, stir to mix through pumpkin / carrot well.
- 7Add warm water, mix through and simmer for 2-3 minutes, if the mixture looks too dry add a little more warm water.
- 8Heat naan bread in microwave to refresh. Add spinach to pumpkin/carrot and cook until wilted.
- 9Serve immediately on top of Naan bread.