|2 tsp||Canola oil|
|400 g||Pumpkin, peeled and cubed|
|1||Shallot, large, diced|
|2 Tbsp||Red curry paste|
|¾ cup||Coconut cream|
- Place the oil in a large microwave-proof bowl. Add the shallot. Cover and microwave on high (100 per cent) power for 30 seconds. Add the curry paste and mix well. Add the pumpkin and water.
- Cover and microwave for about 5 minutes, stirring once. If not tender, continue cooking, 1 minute at a time.
- Combine the coconut cream and flour. Stir into the pumpkin and microwave for 1-2 minutes or until heated through and thickened.
- Serve topped with the cashews, coriander and red pepper or chilli. Serve with rice and steamed greens.