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Pumpkin and Spinach Yellow Curry
Petra
Print Recipe
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
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.