Pumpkin Carrot Curry

This recipe serves 3-4 people 
 

You need:

1 small hokaido 
3 carrots 
1/2 can of coconut milk 
1/2 packet of sieved tomatoes 
Salt and curry pouder to taste 



Instructions:

Cut the pumpkin and carrots into cubes. 

Heat some coconut oil in a pan and add the carrots then the pumpkin and fry for a while. Then add coconut milk and sieved tomatoes and let it simmer until the pumpkin is tender. 

Then season until it suits your taste. 

I served it with bulgur, but you can also serve it with rice (if you fancy a glutenfree version) or just eat it plain. 


Enjoy!! 

Love, Jen xx