pumpkin in spicy coconut sauce

Serves: 4

Ingredients:
½ teaspoon butter
1 teaspoon chili flakes
2 teaspoons grated ginger
½ cup low fat coconut milk
¼ cup chicken stock
3 ½ cups pumpkin (cubed)
2 cups frozen snap peas (blanched)
2 spring onions (finely sliced)

Method:
in a large pot, melt the butter and add the chili flakes. add in the pumpkin and sauté well.
mix in the ginger and add the coconut milk and chicken to stock. bring to a boil.
cook for 10 minutes before adding the snap peas and spring onions.
serve immediately over a bed of wild rice.