Pumpkin Massaman Curry
Ready in under 30 minutes, this pumpkin massaman curry recipe boasts familiar Thai flavours. It's also budget-friendly, making it an ideal family dinner.
Ingredients
- 1/4 cup massaman curry paste
- 400g pumpkin, diced
- 400g canned chickpeas, rinsed, drained
- 1 red capsicum, halved, deseeded, cut into strips
- 400ml canned light coconut milk
- 1 vegetable stock cube
- 2 limes, 1 juiced, 1 cut into wedges
- 450g microwave brown rice
- 1/2 cup roasted peanuts, roughly chopped
- 1/2 bunch coriander, leaves picked
Method
- Cook paste in a large saucepan over medium-high heat, stirring, for 2 minutes or until fragrant. Add pumpkin, chickpeas and capsicum, then cook, stirring, for 5 minutes or until well coated in paste.
- Add milk, 3/4 cup water and stock cube, then bring to the boil. Reduce heat to medium and simmer, uncovered, for 10 minutes or until pumpkin is tender and sauce has thickened slightly. Stir in lime juice.
- Meanwhile, cook rice according to packet instructions. Top curry with peanuts and coriander, then serve with rice and lime wedges.
