SW recipe: Thai red pumpkin curry


  • 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
  • 2tsp 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)


  • 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.
  • 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.
  • Remove from the heat and stir in the lime juice. This curry is delicious garnished with slivers of chilli and rice.

credits: goodtoknow.co.uk

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