Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Heat oil in a pot, and over medium heat saute the chopped onion until soft and translucent.
Add grated ginger, minced garlic, and chill. Bash a lemongrass stalk with the back of your knife and tie it into a knot. Throw it in the pot, and cook everything for a minute or until the garlic is fragrant.
Add the spices, turmeric, coriander, cumin, and salt. And give everything a stir.
Add coconut milk and water to the pot, followed by pumpkin and sweet potato. Cover the pot with a lid and let it simmer (not boil) until the veggies are fork-tender.
Have a little taste and adjust seasonings to your preference.
Add the broccoli florets to the pot, cover with sauce and cook for a couple of minutes (you don't want the broccoli to become mushy). Serve over white rice.
- To reduce the amount of calories in this dish, and to make it low fat, substitute the light coconut milk with almond milk.
- You can add baby spinach leaves or chopped kale at the end.
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To cook the rice, soak it in cold water for 15-20 minutes then rinse until the water is clear. Add the rice to a pot, and add salted water that covers the rice by 1 inch. Cover with the lid and bring to a boil. Once it starts boiling, reduce the heat to the minimum and cook until the water is absorbed. Then remove from heat. Fluff it with a fork and serve.
- The recommended portion of rice per person is 70 grams.
Calories: 447kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Sodium: 612mg | Potassium: 540mg | Fiber: 3g | Sugar: 6g | Vitamin A: 9904IU | Vitamin C: 61mg | Calcium: 49mg | Iron: 2mg