Ingredients
1 small pumpkin, peeled, deseeded and cut into cubes
1 large sweet potato, peeled and cut into cubes
2 medium-sized tomatoes, chopped
1 large red onion, chopped
400ml tin coconut milk
1 tsp sesame oil
Small bunch fresh coriander, finely chopped
2 tsp Red Thai curry paste
Instructions
1. Heat the oil in a pan and add the onion,
pumpkin and sweet potato. When
the onion is translucent and vegetables starting to
brown, add the milk,
tomatoes and curry paste and stir well.
2.
Cover and cook on a low heat for 25-30 minutes until the
vegetables are
soft. Stir in the coriander and serve with rice.