I made this last night and it was so yummy. I thought I'd post the recipe. I found it on WW, but I made a few revisions and shortened it up for this post.
Thai Pumpkin Curry
1 Small Pumpkin, skinned, seeded, cut into 1 1/2 inch cubes (Firm winter squashes s/a Kabocha, or Butternut are OK too.)
3 cups Vegetable Broth
1/2 Onion, Chopped Coarsely
1 Red Bell Pepper Chopped Coarsely
3 Stalks Dino Kale, Destemmed, Chopped
1 15 oz Can Coconut Milk (Lite Version)
1 Stalk Lemongrass, Crushed
3 Lime Leaves, Crushed
3 Cloves Garlic, Minced
1 Tablespoon, Ginger, Minced
1-3 Tablespoons Garlic Chili Paste
2 Tablespoons Thai Basil, Chopped
Dash of Soy Sauce To Taste
Dash of Sriracha To Taste
Garnish:
Chopped Cilantro
Chopped Almonds
IN a large sauté pan, simmer until the pumpkin in the broth until it is tender. (You can also precook the pumpkin in the oven until soft.) Add onion, peppers, kale to the pumpkin mixture and continue to simmer until vegetables are just slightly tender. Add coconut milk, lemongrass, lime leaves, garlic, ginger, chili paste and basil and simmer for a few more minutes. Season with soy sauce and sriracha. Serve over a bed of rice.
I can't remember the number of WW SM points it was, but it was well worth whatever I spent on this dish. It was tasty!
~ C