This is the next one in my list of recipes I'm posting. We've been eating this very regularly (except Rebekah) who doesn't like the pumpkin!
I do cook two mains for times like these when she won't eat what Ron and I eat:)
1/2 butternut pumpkin, peeled and chopped into medium size pieces (3cm square pieces)
1 can lentils / chick peas drained and rinsed.
1 cup frozen peas (or any other vegies you like)
250 ml coconut milk
1 to 2 tbsp brown sugar (depending on how much curry paste you use)
1 tsp massels chicken stock powder mixed in 1/2 cup warm water
few basil leaves
1 to 2 tsp red curry paste
1/2 onion diced
Fry onion in a tsp or so of cooking oil.
When it begins to soften, add the pumpkin and stir fry for one to two minutes.
Then add the red curry paste along with the stock liquid and stir gently.
Place lid on pan and cook on low heat for a few minutes until pumpkin begins to soften.
Then add the coconut milk, brown sugar, basil and peas and cook for another couple of minutes. When the peas are almost cooked add the drained lentils / chick peas and basil, turn heat off and let it simmer on the stove for a couple more minutes.
Serve with steamed basmati rice.
This is a healthy vegetarian curry and the lentils / chick peas provide protein.
Also, I'll let you in on my secret: if you are using commercially made Thai curry pastes, I've found the "Mae Ploy" brand to be the best and closest to the restaurant quality Thai curries you can make at home:)
Disclaimer: I don't own shares in that company and I don't know much about the company either but I've tried several brands over the years and I've found them to be the best so have stopped buying other brands:)