Pumpkin Thai Green Curry

Ingredients

• 2-3 cups brown rice, cooked

• 2 heads broccoli, chopped

• 4 cloves garlic, minced

• 4 lime leaves, thinly sliced

• 2 bunches bok choy, chopped

• 2 Tbsp peanuts, crushed

• 500g peeled pumpkin, cut into 2cm chunks

• 2 Tbsp Thai green curry paste

• 2 tins coconut milk

• 2 tsp soy sauce

• 2 tsp brown sugar

Instructions

1. Prepare and chop the vegetables.

2. In a large frying pan, heat a dash of oil over a medium heat. Add the pumpkin and cook until softened (around 8 minutes).

3. Add the garlic, lime leaves and curry paste to the frying pan and stir for 1 minute. Add the coconut milk and broccoli, and bring to the boil. Add a little water if more liquid is needed. Simmer for 4-5 minutes until the broccoli and pumpkin are tender.

4. Stir the Asian greens through the curry and cook for 1-2 minutes. Add the soy sauce and brown sugar and stir to combine.

5. Serve the curry with rice and top with peanuts.

Serves 5