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“Yummy and so easy to make! Add firm tofu if you wish to add some protein.”
READY IN:
26mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. For the curry base, heat the oil in a large frying pan. Add the ginger and garlic and cook gently for 1 minute without browning. Add curry paste and cook, stirring, for 2 minutes. Add the coconut milk, sugar, lime juice, soy sauce and stock and simmer for a further 2 minutes.
  2. Stir in the pumpkin and beans and simmer for 6 minutes. Add the sweet corn and red capsicum and simmer for a further 5 to 6 minutes until all the vegetables are tender. Stir in the basil leaves and serve with some steamed rice.

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