Gluten Free Thai Green Pumpkin Curry with Okra
"Delicious and easy to cook Vegan/Gluten free recipe"Serves 4 | Prep Time 30 mins | Cook Time 25 mins
Why I Love This Recipe
i love this recipe as it is easy to prepare and cook and tastes delicous. It is also lower fat and relatively healthy. I regularly freeze excess pumpkin ready prepared so i can just make this quickly. I have overcooked the pumpkin slightly in the picture. This doesn't actually make it less delicious. Red curry paste works just as well.
This is adapted from a weight watchers recipe from the book "The time to eat" by Sian Davies. I am not sure if this book is in print still, however has some delicous recipes in it.
Ingredients You'll Need
600 ml vegetable stock (check gluten free)
2 tsp concentrated Green Thai curry paste (check Gluten free)
25g creamed coconut
6 shallots, halved
2 garlic cloves, sliced thinly
450 g pumpkin/butternut squash, peeled and cubed
150 g okra/green beans sliced in half lengthwise
225g cherry tomatoes
3 tablespoons fresh coriander if you have it.
Heat stock, curry paste and creamed coconut in a pan untll coconut disolves
Boil for 5 mins
Add shallots, garlic, pumpkin/squash and okra/green beans.
Simmer for 20 mins or until the pumpkin/squash is tender
Add tomatoes and heat through
Add chopped coriander before serving
Pairs Well With
Rice, gluten free bread, rice noodles, jacket potato