How to Make Thai Yellow Curry

Ingredients

• 40 g Thai yellow curry paste
• ½ tsp turmeric powder
• 45 ml extra virgin olive oil
• 1 tbs honey
• Pinch of salt
• 300 g butternut pumpkin  pumpkin, peeled and cut into 2 cm cubes
• 150 g cherry tomatoes, halved
• 75 g yellow capsicum, diced
• 75 g red capsicum, diced
• 100 g eggplant, cut into 2 cm cubes
• 2 large handfuls of kale
• 400 ml ml can light coconut milk
• 600 ml water
• 400 g can chickpeas, drained
• 180 g brown rice
• Thai basil leaves, to garnish

1. Cook the curry paste, turmeric powder, olive oil, honey and salt in a large frypan over a medium heat for around 5–7 mins.
2. Add all the chopped veg and kale and cook, stirring occasionally, for 5–7 mins.
3. Add the coconut milk, water and the chickpeas and then cook for 10–15 mins.
4. Serve over rice, topped with basil.