Pumpkin Thai Curry

Pumpkin can be swapped for other squashes, such as butternut or uchi kuri squash.

Make sure to check the ingredients of the Thai green curry paste, as they often include anchovies making it unsuitable for vegetarians and vegans.

400g / 400ml of coconut milk is the same measurement, Full fat is recommended as reduced fat has a different consistency.

2 bags of 250g microwave rice serve a garden size amount of rice for us.

Heat the olive oil in a large pan and fry the onions until softened, add the thai green curry paste and fry for a further 2 minutes. Stir in the coconut milk.
Add the diced pumpkin, bring to a boil then simmer for 15 minutes until tender and can be pierced with a knife. Add the green beans and spinach, cook for a further 4-5 minutes.
Serve with basmati rice.