Tweed Real Food
1 tbsp vegetable oil
2 onions, finely chopped
3 large stalks lemongrass, bashed with the back of a knife
1kg pumpkin, cubed
250ml vegetable stock
½ cup green peas
400ml can coconut milk
400g can chickpea, drained and rinsed
Fresh, sliced chili to your tasting
Handful parsley or coriander leaves
Heat oil in a fry pan on medium-high heat.
Gently fry the curry blend with the onions and lemongrass for 2-3 mins until fragrant. Stir the pumpkin into the pan and toss through to coat
Add the stock and coconut milk, bringing to a simmer.
Pour in the chickpeas then cook for about 10 mins or until the pumpkin is tender. Add green peas and stir through.
Remove from heat to cool slightly, remove the lemongrass stalks.
Serve with a squeeze from fresh lime juice, sliced chili and parsley/coriander leaves.
Note: This is great by itself but can also be served with some warm naan bread or jasmine rice.
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