Pumpkin Curry

for 2 people

Food writer and cookbook author.

Ingredients

2 tsp	Canola oil
2 Tbsp	Red curry paste
400 g	Pumpkin, peeled and cubed (Main)
1	Shallot, large, diced
¾ cup	Coconut cream
½ cup	Water
2 tsp	Flour

4 sprigs	Coriander, or parsley
1 cup	Cashew nuts, chopped
1	Red capsicum, or chilli pepper, finely diced

Place the oil in a large microwave-proof bowl. Add the shallot. Cover and microwave on high (100 per cent) power for 30 seconds. Add the curry paste and mix well. Add the pumpkin and water.
Cover and microwave for about 5 minutes, stirring once. If not tender, continue cooking, 1 minute at a time.
Combine the coconut cream and flour. Stir into the pumpkin and microwave for 1-2 minutes or until heated through and thickened.
Serve topped with the cashews, coriander and red pepper or chilli. Serve with rice and steamed greens.