Pumpkin, tofu & coconut red curry, bean sprout, chilli & coriander salad – PUMPCURY

Heating Instructions: Preheat oven to 200°C. Bake the curry in its current container with the lid on for 20 min. Squeeze the lime juice over the beansprout salad. To plate up, pour the curry into a bowl and top with salad. Enjoy!

Ingredients : Pumpkin, coconut milk, red curry chilli paste, red onions, mixed bell peppers, lime juice, lemongrass, red chillies, soy sauce, coconut oil, garlic, ginger, coriander, tofu, turmeric, white pepper, kaffir lime leaves, coconut palm sugar, spinach, bean sprouts, rice, spring onions, coriander, red chillies

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left to order for next Monday