Roasted Pumpkin and Peanut Curry

• 2kg butternut pumpkin, cut into 3 x 3cm chunks
• 1 tablespoon oil
• 1 brown onion, sliced Safeway 3 lb For $2.99 thru 02/09
• 1 tablespoon red curry paste
• 2 teaspoons crushed ginger
• 1/2 teaspoon crushed garlic
• 1 cup water
• 1/2 cup light coconut milk
• 1/3 cup KRAFT Smooth Peanut Butteror KRAFT* Crunchy Peanut Butter
• 200g green beans, blanched
• 1 cup bean sprouts
• 2 tomatoes, cut into wedges Safeway 1 lb For $1.29 thru 02/09
• cooked rice noodles, to serve

1. Toss the pumpkin with half the oil.
2. Place onto a lined baking tray and roast at 200C for 30 minutes or until browned.
3. Heat remaining oil in a large frying pan and saute onion until soft.
4. Add curry paste, ginger and garlic and stir until fragrant.
5. Stir in water, coconut milk and peanut butter until well combined.
6. Add pumpkin, beans, bean sprouts and tomatoes and heat for 5 minutes, stirring occasionally.
7. Serve with cooked rice noodles.

butternut pumpkin, oil, brown onion, red curry, ginger, garlic, water, light coconut milk, butter, green beans, bean sprouts, tomatoes, rice noodles

Taken from www.kraftrecipes.com/recipes/roasted-pumpkin-peanut-curry-103541.aspx (may not work)