Creamy Pumpkin Curry
Serve with rice or warm naan bread!
Prep time: 15 minutes
Cook time: 40 minutes
Total time:55 minutes
1500 g pumpkin or butternut squash, peeled & de-seeded
2 carrots, peeled
1 pepper, cored & de-seeded
2 small onion, peeled
1 tblsp oil
3 tblsp mild curry paste
50 g Philadelphia Light, softened
150 ml semi-skimmed milk
1. Cut the pumpkin, carrots, pepper, courgette and one of the onions into large chunks. Roast for 30 – 35 minutes at 200°C, 400°F, Gas Mark 6 or until cooked and starting to brown round the edges.
2. Meanwhile, in a large saucepan, gently heat the oil. Finely chop and fry the remaining onion with the curry paste for about 5 minutes. Add the Philly and milk. Continue stirring on a low heat until smooth.
3. Stir the curry sauce through the roasted vegetables and serve with rice or warm naan bread.