For The Yellow Curry
Heat 1 tbsp of oil in a nonstick frying pan.
Add the onion, carrots and pumpkin and cook until just tender, about 6-8 minutes.
Add the curry paste. Stir to combine and cook for 1 minute.
Add the coconut milk and stir again. Bring to the boil, then lower the heat to a simmer. Cook until the curry has thickened, and the veggies are to your liking, 10-15 minutes.
Season to taste and add a squeeze lime. Serve with rice, coriander, toasted cashew nuts and natural Cocos Organic Natural Coconut Yoghurt.
For Yellow Curry Paste
Heat the coconut oil in a nonstick pan.
Add all the ingredients except the fresh coriander and cook 5-8 minutes until soft and fragrant.
Add to a food processor with 70ml of water and the fresh coriander. Blitz until a smooth paste.
Store in the fridge for 1 week or a freezer for 3 months.