Approx 280 Calories per serve (Approx 20gms Carbs, 19gms fat, 8gms Protein)
Ingredients
The Curry Paste
- 10 gms Candlenuts (3 Candlenuts)
- 2 Garlic Cloves
- 3 Shallots
- 30 gms contemporary Tumeric
- 1 Stick Lemongrass stark naked
- 1 tbs Ginger
- 1 tbs Galangal
- 1 little Thai red chili (seeds removed)
Produce
- 1 Zucchini
- 1 Medium Eggplant
- 80 gms Enoki Mushrooms
- 80 gms Shimeji Mushrooms
- 1 few Handfuls of Beanshoots
- Corriander for garnish
Spices
- 1 Cinnamon Stick
- 3 Cloves
Others
- 150 gms Firm bean curd (cut into little blocks)
- 1 x 270ml will coconut milk
- 750 mil Vegetable Stock
- 1 tbs Oil
Steps
- Peel the Paste ingredients & Place all the ingredients for the paste within the kitchen appliance & mix till paste consistency
- Heat the oil in an exceedingly pot or pan, add the paste ingredients, Cinnamon stick and Cloves and fry for a moment.
- Add the pumpkin, zucchini and mushroom and stir (coating the vegetables).
- Add the coconut milk and vegetable stock and produce to the boil. flip down and simmer till the pumpkin is soft. simply before serving, add the bean curd.
- Serve and garnish with beanshoots & corriander