Preheat oven to 200°C. Pour the pouch of curry sauce over the the pumpkin. Bake the curry in its 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.
To heat in the microwave pour the curry sauce over the pumpkin and rice and heat with the lid on for 2 min or until heated to your liking, serve with the salad and 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