Yinarr Meal Pantry

INGREDIENTS

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1 Tablespoon Red Curry Paste (Paleo friendly)

1 KG Pumpkin (diced)

4 Cups Chicken Stock (Paleo friendly - homemade best)

1 Can Coconut Milk (Paleo Friendly - no additives)

1 Chilli (finely diced)

1 Stalk Lemongrass (crushed and finely diced)

2 Tablespoons Olive Oil

2 Tablespoons Lime Juice

2 Tablespoons Orange Juice

2 Tablespoons Coriander

2 Tablespoons Palm Vinegar

1 Cup Water

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METHOD

​In a large saucepan brew stock, red curry paste, orange juice, vinegar, chilli, lemongrass, coconut milk, coriander and lime juice.  In a separate saucepan gently brown the cubed pumpkin, salt and pepper to taste.  Cover pumpkin with 1 cup of water and bring to boil with lid on.  Cook pumpkin until softened.  Pour pumpkin (including vege stock) into the brew, stir and bring to boil gentle.  Reduce heat and keep warm stirring occasionally.  Serve in bowls and garnish with coriander.

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