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Petra

Pumpkin and Spinach Yellow Curry


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

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.

Method
 

  1. Prepare all your ingredients.
  2. 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.
  3. Place all remaining ingredients into the pot, except for the peas and spinach. Stir and close the lid. Cook for 15 mins.
  4. Add in your spinach and peas and cook for a further 5 mins.
  5. Serve up with a sprinkling of coriander and a dollop of yoghurt.