This curry is freakin’ delicious, it’s got three steps, seven ingredients, and it’s on the table in thirty minutes. You’ll never need take-away again! This is a brilliant recipe to have up your sleeve for no-fuss dinners, and if you really want to get ahead of the game it freezes really well. The curry paste is bringing all the flavour to this recipe so I’d highly recommend you make your own - my recipe is page 163, Thermo Cooker Fresh Favourites and it lasts me at least six months, so make a batch when you’ve got a little extra time on your hands. At a pinch, of course buy a jar from the supermarket – it’s all good.
Serves 4
+ dairy free
+ egg free
+ gluten free
+ nut free
+ soy free
Ingredients
Garlic cloves, peeled
Red curry paste
Extra-virgin olive oil
Pumpkin, skin removed
Can coconut cream
Stock concentrate
Method
This recipe can be found on page 32 of our new cookbook for Thermomix machines; Alyce's Heavy Rotation. If you don't already have this one in your collection, you can check it out here...
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