Vegetarian mains
Thai pumpkin curry
A vegan dish which stands alone as a midweek main course, or as a side dish that's good with meat or fish. Eat with heaps of jasmine rice. Bruise the lemongrass by bashing it with a rolling pin to release the aromatic flavour. If you don't fancy making the Thai curry paste, you can buy it ready made.
Ingredients
for the Thai curry paste
- 1 small red or white onion, chopped
- 1 stalk lemongrass, minced
- 2 red chillies
- 3 garlic cloves
- 2cm piece fresh ginger, chopped
- 2 tbsp tomato ketchup
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp soy sauce (if not vegetarian use thai fish sauce)
- 1 tsp sugar
- 1 tsp chilli powder
- 2 tbsp lime juice
- 2 tbsp coconut milk
for the curry
- 2 tbsp oil for frying, e.g. vegetable or sunflower
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 1-2cm piece fresh ginger, grated
- 3 tbsp Thai curry paste
- 1kg pumpkin or squash flesh, diced
- 350ml coconut milk
- 200ml veg stock
- zest of ½ lime
- 2 lemongrass stalks, bruised
- handful fresh coriander, chopped
- salt and pepper
Method
To make the curry paste
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Step 1
blitz all the ingredients except the coconut milk in a food processor for a minute or two to combine.
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Step 2
Add the coconut milk and blitz again until you have a smooth paste (add a little more coconut milk or water to thin a little if necessary).
For the curry
-
Step 1
Heat the oil in a large pan or wok. Add the onion, garlic and ginger and fry for 4-5 minutes. Add the curry paste and pumpkin or squash. Fry gently for another 4-5 minutes.
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Step 2
Add the coconut milk, stock, lime zest and lemongrass.
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Step 3
Bring to the boil, reduce the heat and simmer for 15-20 minutes or until pumpkin is tender, stirring every now and then. Season with to taste.
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Step 4
Add the chopped coriander leaves, stir and serve with rice.