Here's another of our favourites that we want to remember when we're away.
It's from Symply Too Good To Be True - Book 4. Serves 4.
2 cups raw pumpkin, peeled and diced 2cm
500g raw lean lamb leg steaks, cut in thin strips
3 level tbsp red curry paste (in jar)
1 tsp crushed garlic (in jar)
1 tsp crushed ginger (in jar)
1 cup red capsicum, cut into strips
1 cup fresh green beans, sliced
½ cup shallots cut into 2cm pieces
2 tsp chicken stock powder
1 tsp soy sauce
1 tbsp fresh coriander, chopped
2 tsp sugar
2 tbsp cornflour
375ml can evaporated light milk
½ tsp imitation coconut essence
Microwave pumpkin in a little water until just cooked but still firm. Drain and set aside.
Coat a large frypan with cooking spray and sauté lamb with red curry paste, garlic and ginger until lamb is almost cooked. Add vegetables and toss with meat until vegetables cooked to your liking.
Add stock powder, soy sauce, coriander and sugar to pan and stir well. Combine cornflour with evaporated milk and essence and pour into pan, stirring until brought back to boil. Gently fold pumpkin through, stir gently until pumpkin heated through.
Serve on Basmati rice.