Name: Vegetable curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 18.40 gm vegetable oil; 1 brown onion, finely chopped; 2 cloves garlic, finely chopped; 3cm piece of ginger, grated; 56.00 gm red curry paste; 400ml coconut milk; 24.40 gm fish sauce; 16.00 gm brown sugar; 400g pumpkin, peeled, cut into 2cm cubes; 1 large kumara (orange sweet potato), peeled and cut into 2cm cubes; 150g snow peas, sliced; snow pea sprouts, optional

Vegetable curry

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Ingredients:

18.40 gm vegetable oil
1 brown onion, finely chopped
2 cloves garlic, finely chopped
3cm piece of ginger, grated
56.00 gm red curry paste
400ml coconut milk
24.40 gm fish sauce
16.00 gm brown sugar
400g pumpkin, peeled, cut into 2cm cubes
1 large kumara (orange sweet potato), peeled and cut into 2cm cubes
150g snow peas, sliced
snow pea sprouts, optional

Instructions:

In a large saucepan over medium-high heat, sauté onion, garlic, and ginger until tender, for about 2 to 3 minutes. Stir in curry paste and cook for an additional 2 minutes.
Combine coconut milk, fish sauce, brown sugar, pumpkin, and kumara in a pot. Stir until everything is well mixed and bring to a boil. Reduce the heat to medium and simmer for 20-25 minutes until the pumpkin and kumara are tender.
Cook fresh snow peas until vibrant green and tender, about 2 to 3 minutes. Top with delicate snow pea sprouts before serving.

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