A warming red curry that's time-conscious too. Photo / Babiche Martens

Pumpkin, Mushroom & Tomato Red Curry

Mushrooms and pumpkin are the perfect match for this dish's hot red chillies and coconut cream

Serve this go-to curry with warm naan, perfect to scoop up the juices or to use as a wrap to fill with the leftovers for lunch the next day.

Serves 4

20g dried shiitake mushrooms
2 Tbsp oil
1 onion, chopped
1 Tbsp fresh ginger, grated
1 Tbsp red curry paste
1 cup passata
1 cup coconut cream
3 cups cubed pumpkin (main)
2 cups spinach leaves
½ cup coriander, chopped
2 cups cooked brown rice, to serve
2 pieces naan bread, to serve

1. Place the mushrooms in a bowl and cover with cold water for 15 minutes. Drain.

2. Heat the oil in a heavy-based pot. Add the onion, cooking for 4 minutes to soften. Stir through the ginger and curry paste for 2 minutes. Pour in the passata and coconut cream, add the pumpkin and bring to a simmer for 10 minutes until the pumpkin is soft, but not mushy.

3. Stir through the spinach leaves and coriander just before serving with hot brown rice and naan.

Share this:
New Zealand Herald

New Zealand Herald

Subscribe to E-Newsletter