Pumpkin and tomato red curry
( SERVES 4 )
This is a go-to curry you can make in the time it takes to cook your rice. Serve with warm naan, perfect to scoop up the juices or to use as a wrap to fill with the leftovers for lunch the next day.
- Place the mushrooms in a bowl and cover with cold water for 15 minutes. Drain.
- Heat the oil in a heavy-based pot. Add the onion, cooking for 4 minutes to soften. Stir through the ginger and curry paste for 2 minutes. Pour in the passata and coconut cream, add the pumpkin and bring to a simmer for 10 minutes until the pumpkin is soft, but not mushy.
- Stir through the spinach leaves and coriander just before serving with hot brown rice and naan.