Gluten Free Thai Green Pumpkin Curry with Okra
  • Cooking Time: 25 mins
  • Servings: 4
  • Preparation Time: 30 mins
  • 600 ml vegetable stock (check gluten free)
  • 2 tsp concentrated Green Thai curry paste (check Gluten free)
  • 25g creamed coconut
  • 6 shallots, halved
  • 2 garlic cloves, sliced thinly
  • 450 g pumpkin/butternut squash, peeled and cubed
  • 150 g okra/green beans sliced in half lengthwise
  • 225g cherry tomatoes
  • 3 tablespoons fresh coriander if you have it.
  1. Heat stock, curry paste and creamed coconut in a pan untll coconut disolves
  2. Boil for 5 mins
  3. Add shallots, garlic, pumpkin/squash and okra/green beans.
  4. Simmer for 20 mins or until the pumpkin/squash is tender
  5. Add tomatoes and heat through
  6. Add chopped coriander before serving
i love this recipe as it is easy to prepare and cook and tastes delicous. It is also lower fat and relatively healthy. I regularly freeze excess pumpkin ready prepared so i can just make this quickly. I have overcooked the pumpkin slightly in the picture. This doesn't actually make it less delicious. Red curry paste works just as well. This is adapted from a weight watchers recipe from the book "The time to eat" by Sian Davies. I am not sure if this book is in print still, however has some delicous recipes in it.