Summer Coconut, Pumpkin & Mung Bean Curry

Guive curry night a makeover with this light and creamy curry, packed full of veggies and ready under 30mins.

INGREDIENTS:

• 1 tbsp peanut or sesame oil

• 1 small onion sliced

• 1/4 cup yellow curry paste 400ml light coconut cream

• 1 tbsp fish sauce

• 2 tsp brown sugar

• 1/3 cup water

• 500g pumpkin, peeled and roughly chopped

• 3/4 cup Aussie Sprouts Crunchy Combo

• 1 cup baby spinach leaves

Garnish (to taste):

• Peanuts

• Coriander leaves

• Lime wedges

INSTRUCTIONS​:

1. Heat oil in wok over medium heat, add onion and sauté for 3-4 minutes or until soft

2. Add curry paste and heat, stirring for a further minute

3. Stir through coconut cream, fish sauce, sugar, water

4. Add pumpkin and simmer over low heat for 20mins or until pumpkin is soft and sauce has thickened

5. Add Aussie Sprouts Crunchy Combo and spinach leaves and gently stir until spinach wilts

6. Serve with rice and top with peanuts, coriander leaves and lime wedges