Cooking Instructions
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Step 1
Start off with getting all your veggies ready
Step 2
In a saucepan combine the
Full-Fat Coconut Milk (1/2 can)
,
Water (1/2 cup)
,
Pumpkin Purée (1/2 cup)
,
Curry Paste (1 1/2 Tbsp)
,
Soy Sauce (1 1/2 Tbsp)
, and
Fresh Ginger (1/2 Tbsp)
. Bring to a simmer and let it cook for 10 minutes.
Step 3
In a larger saucepan heat up the
Coconut Oil (1 Tbsp)
, sauté the
Onion (1/2)
,
Garlic (1 clove)
, and
Pumpkins (1 cup)
for 3 to 5 minutes until veggies start to soften.
Step 4
Add the
Carrot (1)
,
Broccoli (1/2 head)
, and
Zucchini (1)
and cook for 2 to 3 more minutes.
Step 5
Pour in the curry sauce, bring to a simmer and let cook until all veggies are ready.
Step 6
Serve it with steamed rice.
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