Ingredients
- 1x half Pumpkin, cut into cubes
- 1x Eggplant, cut into cubes
- 1x can of Chickpeas
- 1x bunch of Basil
- 250ml Vegetable stock.
- 2x Table spoons, Red curry paste
- 1x can of Coconut milk or cream
- 1x Red onion, sliced
- 2x Table spoons of Olive oil
- 1x Lime, cut into quarters.
- 1x cup Jasmine Rice
Method
- Oil, onion and red curry paste, fry until onion is soft in a large saucepan.
- Add pumpkin, eggplant, chickpeas, coconut milk and vegetable stock. Cook until pumpkin cooked through
- Add basil. Serve on rice with a wedge of lime.
- Cook Jasmin rice until ready.
Product used in recipe
- Valcom - Valcom Coconut Cream 400Ml
- Valcom - Valcom Curry Paste Red
