Pumpkin & Coconut Curry

• 3garlic cloves, minced
• 1large onion, diced
• 1thumb-sized piece ginger, grated
• 1red chilli, sliced
• 2 tbspvegetable oil
• 2 tbspThai red curry paste
• 900 gpumpkin or butternut squash, peeled, deseeded, and cut into 3cm chunks
• 1 x 400gtin chopped tomatoes
• 1 x 400mltin coconut milk
• 2 tbspfish sauce
• 1 tsppalm sugar or brown sugar
• 1lime, juiced
• 15 gfresh basil, hand-torn, or coriander, roughly chopped
• 150 mlwater
• 600 gsteamed rice, cooked (optional)

Method

1. 1Heat 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. 2Stir 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. 3Tip in the pumpkin chunks and turn them through the paste for 3 minutes, until every piece is coated.
4. 4Pour in the coconut milk, chopped tomatoes, water, 1 tbsp fish sauce and ½ tsp sugar. Stir well and bring to a gentle simmer.
5. 5Cover 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. 6Stir in half the lime juice, then taste. Add the reserved 1 tbsp fish sauce, ½ tsp sugar and remaining lime juice a little at a time to balance the sweetness and heat.
7. 7Scatter over the hand-torn basil or chopped coriander. Serve with the optional cooked rice if using.

Per serving

kcal

397

protein

7.6g

fibre

4.3g

carbs

32.4g

fat

29.5g