Red Coconut Curry with Pumpkin fritters

Makes 2 Serves


1 small red capsicum, chopped and seeds removed
2 cloves garlic, chopped
2 to 3 green onions, chopped
1 pack Wildly Good Pumpkin and chilli fritter bites
85g red curry paste
1 can (400ml) coconut milk
1/2 tsp ginger paste or you can use fresh or ground
1/2 tsp turmeric paste or you can use fresh or ground
1/4 tsp ground paprika
1 tbsp olive oil for cooking
50g frozen peas
20g baby spinach, chopped
Rice to serve


  1. Heat olive oil in a pan on a medium heat. Cook the Wildly Good pumpkin bites for 5 minutes until they start to brown on both sides. Set aside.

  2. You can add a little extra oil here if needed. Add garlic and onion to pan. Stir and cook for 1 minute. Add chopped capsicum and cook for a further 2 minutes so they slightly soften.

  3. Next add the curry paste and coconut milk. Stir together until mixture is creamy.

  4. Season with the ginger, turmeric and paprika. Add frozen peas and lower heat. Cover and simmer for 10 to 12 minutes, or until the curry sauce has thickened up a bit.

  5. Once curry sauce has thickened up, add the pumpkin fritters back to the pan. Sprinkle with the baby spinach. Gently stir so fritter bites are coated and cook for another minute until they are heated through again.

  6. Serve with cooked rice and a dash of extra coconut milk or cream.
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