Thai Pumpkin Curry
1 hour | Serves - 4
This recipe is brought to you by www.sneakyveg.com
TIP
For best results use an organic locally grown pumpkin or butternut squash if not available
To make the Thai curry paste:
• 1 onion, peeled and chopped
• 2 stalks lemongrass, chopped
• 2 red chillies (optional), deseeded and chopped
• 2 garlic, peeled and chopped
• 1 inch piece ginger, peeled and chopped
• 1 tsp ground cumin
• 1 tbsp coriander seeds, toasted
• 1 tbsp soy sauce
• 1 tbsp lime juice
To make the curry
• 1 tbsp sunflower oil
• 1 onion
• 3 tbsp Thai yellow curry paste
• 1 pumpkin*, peeled and diced
• 1 x 400g tin lighter coconut milk or use a tin of chopped tomatoes instead
• 250ml vegetable stock
• 1 x 400g tin chickpeas, drained and rinsed
• 1 tbsp lime juice
• Salt and pepper, to taste
• fresh coriander, sliced red chillies, cashews or peanuts to serve
• Heat the oil in a large saucepan. Add the onion and fry for 7-10 minutes until soft.
• Add 3 tbsp Thai yellow curry paste (either homemade or shop bought). Mix with the onion and stir fry for 2 minutes. Add the diced butternut squash and stir well.
• Add the tin of coconut milk and 250ml vegetable stock.
• Bring to the boil then reduce to a simmer, cover with a lid and leave to cook for 15-20 minutes until the butternut squash is soft. Stir occasionally.
• When soft add a tin of drained and rinsed chickpeas and warm through. Add 1 tbsp lime juice then season to taste with salt and pepper.
• Serve with fresh coriander, sliced red chillies, cashew nuts and/or peanuts and rice.