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Thai Butternutsquash Curry
1 tbsp Coconut oil
1 medium Onion (minced)
1 tbsp Ginger Garlic paste
1 small Red chili (thinly sliced)
1 cup Red bell pepper (thinly sliced)
1 cup Broccoli (chopped)
2 tbsp Yellow Thai curry paste
2 cups Pumpkin (peeled and cubed)
2 cups Light coconut milk
1 tbsp Jaggery
½ tsp Turmeric
2 tsp Coconut aminos
1 Tbsp Lemon juice
2 tbsp Cashews (roasted)
1 tsp Coriander leaves (garnishing)
Salt According To Taste
Heat a pot over medium flame, add coconut oil, onion, ginger, garlic, and chilli. Sauté for 3 minutes and stir frequently.
Add bell pepper and curry paste and stir. Cook for 2 minutes more.
Then add pumpkin and stir well for 2 minutes.
On a sim flame, add coconut milk, jaggery, turmeric, salt, and coconut aminos. Stir properly.
Slightly reduce heat to low and cover.
Cook for 12 minutes, stirring occasionally, to soften the pumpkin.
Add broccoli, lemon juice, and cashews and cover. Let it cook for another 5 minutes.
Serve hot with rice.
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