Pumpkin and Red Lentil Curry

taste.com.au

Brad Richards

2 tablespoons vegetable oil

1 brown onion, halved, thinly sliced

½ butternut pumpkin, peeled, cut into 1cm pieces (see note)

2 tablespoons Thai red curry paste

400ml can coconut cream

1 cup dried red lentils

1 tablespoon fish sauce

200g green beans, trimmed, cut into 2cm lengths

2 x 125g packets baby corn

6 cups steamed brown rice

1 cup coriander sprigs

12 pappadums, to serve

Directions at taste.com.au

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