Pumpkin Red Curry

Carrots, coconut milk, and pumpkin add a sweetness that compliments the red curry paste SO well. Done in under 30 minutes and great as leftovers.

By @lexasnoms

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 tbsp olive oil
• 1 onion
• 3 medium carrots
• 4 cloves garlic
• 1 cup pumpkin puree
• 15 oz diced tomatoes
• 1 cup vegetable stock
• 0.3333333333333333 cup lite coconut milk
• 15 oz black beans
• 7.5 oz garbanzo beans
• 1 tbsp red curry paste
• 1 tbsp honey
• 0 salt
• 0 pepper
• 1 cup quinoa
• 0 cilantro

Instructions

1. To a skillet or pan add olive oil on medium high heat, cook chopped onion and carrots for 5 minutes or until soft.
2. Then add minced garlic and cook for another minute.
3. Add pumpkin, canned tomatoes, vegetable stock, coconut milk, black beans, and garbanzo beans. Add red curry paste and honey, stir everything well.
4. Taste and season with salt and pepper, or add another tablespoon of red curry paste if you’d like.
5. Bring to a bubble, stir ingredients well then reduce to very low simmer and cook for 15 minutes.
6. Cook your quinoa according to package instructions.
7. Plate your quinoa and curry, garnish with cilantro and enjoy!!