Pumpkin & Coconut Curry

Ingredients

• 3 garlic cloves, minced
• 1 large onion, diced
• 1 thumb-sized piece ginger, grated
• 1 red chilli, sliced
• 2 tbsp vegetable oil
• 3 tbsp Thai red curry paste
• 900 g pumpkin or butternut squash, peeled, deseeded, and cut into 3cm chunks
• 1 x 400g tin chopped tomatoes
• 1 x 400ml tin coconut milk
• 2 tbsp fish sauce
• 1 tsp palm sugar or brown sugar
• 1 lime, juiced
• steamed rice, to serve
• 15g fresh basil or coriander

Method

1. Heat the oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened and translucent. Add the garlic, ginger, and chilli and cook for 1 minute, until the kitchen smells sharp and fragrant.
2. Stir in the curry paste and fry for 2 minutes, pressing it against the base of the pan until the oil starts to split and turn red.
3. Tip in the pumpkin chunks and turn them through the paste for 3 minutes, until every piece is coated.
4. Pour in the coconut milk, chopped tomatoes, and water. Add the rinsed red lentils, fish sauce, and sugar. Stir well and bring to a gentle simmer.
5. Cover and cook over medium-low heat for 20–25 minutes, stirring occasionally to stop anything catching, until the pumpkin yields easily to a knife and the sauce has thickened to a glossy, clinging consistency. If it tightens too much, loosen with a splash of water.
6. Squeeze in the lime juice. Taste and adjust with more fish sauce, sugar, or lime until it sings — sweet, salty, sour, hot in balance.
7. Scatter over torn basil or coriander and serve with steamed rice.