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Pumpkin and Spinach Yellow Curry

Petra

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Vegetarian
Servings 4

Ingredients
  

  • 500 g pumpkin cubed.
  • 2 swedes cubed.
  • 2 parsnips cubed.
  • 2 carrots diced.
  • 2 cups fresh spinach or silverbeet roughly chopped.
  • 1 cup frozen peas.
  • 1 cup broth.
  • 150 ml full cream coconut milk.
  • 3 cloves garlic finely diced.
  • 1 onion finely diced.
  • 185 g Ayam yellow curry paste use only 1/2 the jar.
  • 2 Tsp fish sauce.
  • 1/2 Tbsp coconut oil.

Instructions
 

  • Prepare all your ingredients.
  • Using a pressure cooker or instant pot, heat up the coconut oil. Add your onion and garlic, sauté for 2-3 mins, add the curry paste and stir for another minute.
  • Place all remaining ingredients into the pot, except for the peas and spinach. Stir and close the lid. Cook for 15 mins.
  • Add in your spinach and peas and cook for a further 5 mins.
  • Serve up with a sprinkling of coriander and a dollop of yoghurt.