2. EGG & PUMP­KIN YEL­LOW CURRY

Homes+ (Australia) - - LOW-FAT THAI -

SERVES 6 PREP 15 MIN­UTES COOK 20 MIN­UTES

$2.95 PER SERVE

Cook­ing oil spray

1 red onion, halved, thinly sliced 2 cloves gar­lic, crushed 2 ta­ble­spoons yel­low curry paste 1 ta­ble­spoon mild curry pow­der 450g pump­kin, cut into 2cm pieces 400ml light co­conut milk

1 large veg­etable stock cube

1 red cap­sicum, coarsely chopped 425g can baby corn, rinsed

1 cup frozen peas

6 eggs, at room tem­per­a­ture

1/3 cup fresh co­rian­der sprigs

STEP 1 Spray onion with oil. Heat a large deep fry­ing pan over mod­er­ate heat. Cook and stir onion and gar­lic for 2 min­utes or un­til onion soft­ens. Add curry paste and curry pow­der; cook and stir for 30 sec­onds or un­til fra­grant. Add pump­kin; cook and stir for 1 minute. Add co­conut milk, crum­bled stock cube and ½ cup wa­ter. Bring to the boil. Re­duce heat; sim­mer, cov­ered, for 8 min­utes. Add cap­sicum, corn and peas. Sim­mer, un­cov­ered, for 5 min­utes or un­til veg­eta­bles are ten­der. STEP 2 Mean­while, place eggs in a saucepan; cover with cold wa­ter. Bring to the boil over mod­er­ate heat, gen­tly stir­ring (this helps cen­tre the yolks). Boil with­out stir­ring for 8 min­utes. Drain. Peel. Halve. STEP 3 Serve curry topped with egg and co­rian­der.

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