Thai Pumpkin Coconut Curry

Serves 4 generously

 

Ingredients

• 1kg pumpkin or butternut squash, peeled, deseeded and cut into 1cm cubes
• 1 tbsp vegetable oil
• 1 onion, chopped
• 2.5cm piece fresh root ginger, peeled and finely chopped
• small quantity of extra mixed vegetables, eg. 1 carrot cut into batons; a quarter of a cauliflower cut into pieces; a few florets of broccoli; a few mushrooms, halved; half cup of frozen peas
• 4 tsp Bart Red Thai Curry Paste
• 450ml vegetable stock
• 400ml can coconut milk, or 1 block coconut cream
• 50g frozen chopped spinach
• 2 - 3 tbsps fresh chopped basil
• Salt & freshly ground pepper

Method

1. Preheat the oven to 180˚, gas mark 4. Place the pumpkin or squash on a non-stick baking tray and season. Roast for 30 minutes, or tender.
2. Meanwhile, heat the oil in a medium pan and add the onion and ginger. Cover and sauté for 10 minutes, stirring occasionally.
3. Add rest of mixed vegetables, cover and cook for a further 10 minutes until slightly softened.
4. Stir in the curry paste and cook for 1 - 2 minutes, then add the pumpkin, stock and coconut milk/cream and spinach. Cover and bring to the boil, then allow to simmer for 5 minutes, then add basil and seasoning.
5. Serve with rice, jacket potatoes or quinoa.

From Sally (recipe taken from Fulfilment from Food – Recipes from the Fisher King Centre)

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