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    Pumpkin and Coconut Curry

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    Pumpkin and Coconut Curry

    Serves: 4

    Ingredients

    • 900g pumpkin (squash)
    • 1 tbsp green curry paste
    • 400ml coconut milk
    • 1/2 tsp finely grated lime zest
    • Juice of 1 lime
    • 1 tbsp soy sauce

    Method

    1. Peel and deseed a 900g pumpkin, cut it into 2cm cubes and cook in boiling water for about 6 minutes until slightly softened. Drain and set aside.
    2. Put 1 tbsp green curry paste into a large saucepan over a medium heat and stir for a few seconds, then add 400ml coconut milk and ½ tsp finely grated lime zest. Cook for 5 minutes then add the cooked pumpkin, 1 tbsp soy sauce and the juice of 1 lime.
    3. Bring to the boil and cook until the squash is soft – about 10 minutes. Serve with basmati rice.

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