Recipes
Yoghurt Pumpkin Curry
20 minutes
Preparation Time
20 minutes
Cooking Time
2
Servings
Ingredients
- Curry
- 1 tbsp extra virgin olive oil
Method
- To make the curry paste, blend all the paste ingredients and a splash of water in a small food processor until a very smooth consistency is achieved.
- Heat oil in a large saucepan over medium heat. Add the curry paste and stir until fragrant.
- Add the chicken stock and bring it to a boil. Then, add fish sauce and palm sugar, seasoning to taste. Add the diced pumpkin and simmer until tender.
- Remove one-third of the cooked pumpkin from the pot and blend it until smooth.
- Return the smooth pumpkin puree to the pot. Add the yogurt to the pot and stir well. Season the curry with salt and a squeeze of lime juice.
- Divide the curry among bowls and top with bean sprouts and coriander.