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Seafood curry

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Ingredients

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  • 1 tablespoon vegetable oil
  • 1 brown onion, halved, thinly sliced
  • 1/2 cup korma curry paste
  • 400g can diced tomatoes
  • 1/2 cup Campbell’s Real Stock Vegetable
  • 500g pumpkin, cut into 3cm cubes
  • 200g yellow squash, quartered
  • 165ml can coconut milk
  • 300g marinara mix (see note)
  • 60g baby spinach
  • Steamed SunRice Basmati Rice, to serve

Instructions

  1. Heat oil in a large saucepan over medium heat. Cook onion for 7 minutes or until light golden. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add tomatoes and stock. Stir to combine.
  2. Add pumpkin. Bring to the boil. Reduce heat to low. Simmer, covered, for 15 minutes or until just tender. Add squash. Cook for 5 minutes or until just tender.
  3. Stir in coconut milk and marinara mix. Increase heat to medium. Bring to the boil. Reduce heat to medium-low. Simmer for 3 minutes or until seafood is cooked through. Stir in spinach. Cook for 1 minute or until just wilted. Serve with rice.

Find it online: https://legenrecipes.com/recipe/seafood-curry/