Pumpkin & Zucchini Curry

Serves: 4

This recipe is from Coles.com.au

Ingredients:

• 1 tbs vegetable oil
• 1 brown onion, thinly sliced
• ⅓ cup (100g) Sharwood’s Tikka Paste
• 2 cups (500ml) of Vegetable Stock
• 400ml can of coconut milk
• 1kg butternut pumpkin, seeded, peeled, cut into 3cm pieces
• 2 medium zucchini, thickly sliced
• 1 cup (120g) frozen peas or beans 
• 1 cup of broccoli florets  
• Basmati Rice to serve

Method:

1. Heat oil in a saucepan over medium heat. Add onion and curry paste. Cook, stirring, for 5 mins or until onion softens. Stir in stock and coconut milk. Bring to the boil. Reduce heat to low. Add pumpkin. Cook for 10 to 15 mins or until pumpkin is just tender.
2. Add zucchini, broccoli and peas to the pumpkin mixture. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 5 mins or until vegetables are tender.
3. Meanwhile,  cook the rice following packet directions.
4. Divide the rice and curry evenly among serving bowls. Enjoy.