Pumpkin curry

Today's Food Lab Pumpkin Curry

Pumpkin is rich in vitamins and fiber, coupled with the flavor and antioxidant benefits of curry, it’s definitely a healthy treat you don’t want to miss! We use a lot of fresh pumpkin, stir-fry it with a variety of spices, then add coconut milk to simmer it to create a thick and smooth curry with a dense and sweet texture. We also add carrot and eggplant dice to increase the texture.
Served with our Instant chicken breasts or chicken breast meatballs, it's easy to make a complete meal with a bowl of rice!

150g per pack

Ingredients
Pumpkin, carrot, eggplant, garlic, dried onions, onion powder, turmeric powder, curry powder, cumin powder, cinnamon powder, coconut milk, bay leaves, star anise, salt, light soy sauce, fish sauce, sugar

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[Thaw method]
Place it in the refrigerator at 0-4 degrees overnight, or place it in a container and rinse it with water for 10-15 minutes.

[Reheat method]
1) After defrosting, pour it into a container and place it in the microwave on Medium-high heat for about 1 minute and 30 seconds.

2) After thawing, pour the curry directly into the pot and cook until it boils.

[Storage method]
It can be stored in a freezer at -18 degrees for three months.