Pumpkin, Sweet Potato & Pea Curry
1 onion, chopped
1¼ cups water
1 tomato, chopped
2 tsp vegan red Thai chilli paste
1 tbsp Malaysian-style curry powder
1½ cups (1 x 400ml tin) coconut milk
4 tbsp soy sauce or tamari
2 tbsp raw sugar
¼ pumpkin, cut into 5 cm pieces
1 sweet potato, diced into 5cm pieces
1 cup frozen peas
2 potatoes, diced into 5cm pieces
1 lime or lemon
1 handful fresh coriander leaves
Cooked brown rice to serve
Lemon slices, to serve
In a hot wok, add the onion and saute in ¼ cup of water until browned.
Add the tomato, chilli paste and curry powder and stir fry until fragrant. Add the rest of the water, coconut milk, soy or tamari sauce, sugar, pumpkin, sweet potato, peas and potatoes and mix well.
Cook until the potatoes and pumpkin are soft and the mixture has a thick, creamy sauce.
Add the lime or lemon and stir.
Top with coriander leaves and serve with cooked brown rice and lemon slices.
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