Summer Coconut, Pumpkin & Mung Bean Curry

Give curry night a healthy makeover with this light and creamy curry, packed full of vegetables and ready in under 30 minutes.


  • 1 tbsp peanut or sesame oil 1 small onion, sliced

  • 1/4 cup yellow curry paste 400ml light coconut cream

  • 1 tbsp fish sauce

  • 2 tsp brown sugar

  • 1/2 cup water

  • 500g pumpkin, peeled and roughly chopped 3/4 cup

  • Aussie Sprouts Crunchy Combo 

  • 1 cup baby spinach leaves


  1. Heat oil in a wok over medium heat. Add onion and sauté for 3-4 minutes or until soft.

  2. Add curry paste and heat, stirring, for a further minute.

  3. Stir through coconut cream, fish sauce, sugar and water.

  4. Add pumpkin and simmer over low heat for 20 minutes or until pumpkin is soft and

  5. sauce has thickened.

  6. Add Aussie Sprouts Crunchy Combo and spinach leaves and gently stir until spinach wilts.

  7. Serve with rice and top with peanuts, coriander leaves and lime wedges.

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