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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Adapted from Donna Hay Ingredients:
1 tablespoon vegetable oil |
2 onions, cut in wedges |
2 teaspoons grated gingerroot |
1 -2 tablespoon thai red curry paste |
1 cup vegetable stock |
400 ml coconut milk |
1 1/4 kg pumpkin, peeled and sliced |
200 g asparagus, halved |
200 g pattypan squash, halved |
1/2 cup fresh thai basil or 1/2 cup fresh basil |
Directions:
1. Heat wok or deep frying pan over high heat.
2. Add oil, onions, ginger and curry and cook 1 minute.
3. Add stock and coconut milk and bring to simmer.
4. Add the pumpkin, cover and cook for 5 minutes.
5. Add the eggplants and beans and cook another 5 minutes until the pumpkin is soft.
6. Stir in basil.
7. Serve with rice.
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