Pumpkin and tomato red curry

This is a go-to curry you can make in the time it takes to cook your rice. Serve with warm naan, perfect to scoop up the juices or to use as a wrap to fill with the leftovers for lunch the next day.

Ingredients

20 g	Dried shiitake mushrooms
2 Tbsp	Oil
1	Onion, chopped
1 Tbsp	Fresh ginger, grated
1 Tbsp	Red curry paste
1 cup	Passata
1 cup	Coconut cream
3 cups	Cubed pumpkin (Main)
2 cups	Spinach leaves
½ cup	Coriander, chopped
2 cups	Cooked brown rice, to serve
2 pieces	Naan bread, to serve

Directions

1. Place the mushrooms in a bowl and cover with cold water for 15 minutes. Drain.
2. Heat the oil in a heavy-based pot. Add the onion, cooking for 4 minutes to soften. Stir through the ginger and curry paste for 2 minutes. Pour in the passata and coconut cream, add the pumpkin and bring to a simmer for 10 minutes until the pumpkin is soft, but not mushy.
3. Stir through the spinach leaves and coriander just before serving with hot brown rice and naan.