Easy recipe Seafood Curry Recipe

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one tablespoon vegetable oil one brown onion, halved, thinly sliced one/two cup korma curry paste (Recipes by ingridients paste) four hundredg can diced tomatoes one/two cup Campbells Real Stock Vegetable five hundredg pumpkin, cut into threecm cubes two hundredg yellow squash, quartered one hundred and sixty-fiveml can coconut milk (Recipes by ingridients coconut milk) (Recipes by ingridients milk) three hundredg marinara mix (see note) sixtyg baby spinach Steamed SunRice Basmati Rice, to serveStep one Heat oil in a large saucepan over medium heat. Seafood Curry Recipe. Cook onion for about seven minutes or until light golden. Add curry. paste (Recipes by ingridients paste) Seafood Curry Recipe. Cook, stirring, for one minute or until fragrant. Add tomatoes and stock. Stir to combine. Step two Add pumpkin. Seafood Curry Recipe. Bring to the boil. Seafood Curry Recipe. Reduce heat to low. Simmer, covered, for about fifteen minutes or until just tender. Add squash. Cook for about five minutes or until just tender. Step three Stir in coconut milk (Recipes by ingridients coconut milk) (Recipes by ingridients milk) and marinara mix. Increase heat to medium. Seafood Curry Recipe. Bring to the boil. Reduce heat to medium-low. Seafood Curry Recipe. Simmer for three minutes or until seafood (Recipes by ingridients seafood) is cooked through. Seafood Curry Recipe. Stir in spinach. Cook for one minute or until just wilted. Seafood Curry Recipe. Serve with rice.. Seafood Curry Recipe.