Roasted Pumpkin and Peanut Curry - Gluten Free

• 2kg butternut pumpkin, cut into 3 x 3 cm chunks
• 1 brown onion, sliced Safeway 3 lb For $2.99 thru 02/09
• 1/2 teaspoon crushed garlic
• 2 teaspoons crushed ginger
• 1 tablespoon gluten free red curry paste
• 1/2 cup light coconut milk
• 1/3 cup KRAFT* Smooth or KRAFT Crunchy Peanut Butter
• 1 cup bean sprouts
• 200g green beans
• 2 tomatoes, quartered
• gluten free noodles to serve

1. Roast pumpkin at 200C for 30 minutes or until browned.
2. Saute onions until soft, reduce heat and add garlic, ginger, red curry paste and stir until fragrant.
3. Pour in coconut milk and add peanut butter, stir until thick.
4. Add pumpkin, bean sprouts, beans and tomatoes and fold through sauce.
5. Serve with warm noodles or rice.

butternut pumpkin, brown onion, garlic, ginger, light coconut milk, crunchy peanut butter, bean sprouts, green beans, tomatoes, noodles

Taken from www.kraftrecipes.com/recipes/roasted-pumpkin-peanut-curry-gluten-free-103660.aspx (may not work)