2 or 4 Serving
Dinner
Pumpkin Coconut Curry
with Fennel & Jasmine Rice
INGREDIENTS
- ½ cup jasmine rice
- 1 shallot
- 2 garlic cloves
- 1 carrot
- 1 fennel bulb
- 6 oz sugar snap peas
- 1 tbsp panang curry paste
- 5.5 oz coconut milk
- 1 tsp agave
- 15 oz pumpkin purée
- ¼ cup cashews
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Allergens: tree nuts
Tools: Large pot, Small saucepan with lid
INSTRUCTIONS
1
Cook the rice
2
Prepare the vegetables
3
Sauté the vegetables
4
Finish the curry
5
Serve
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