Thai Pumpkin Curry

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Thai Pumpkin Curry

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This is such an easy dish to prepare and makes the most of the abundant autumn harvest of pumpkin and veggies like kale and mushrooms.

Ingredients

  • 1/2 small pumpkin or butternut squash – peeled and cut into chunks
  • 150g fresh kale, de-veined and torn up
  • 150g mixed or button mushrooms
  • 2 tbsp Thai red or yellow curry paste
  • 1 tbsp soy sauce
  • 1 tbsp sweet chilli sauce
  • 1 tin coconut milk
  • 1/2 tin water
  • To serve:
  • Steamed Thai jasmine rice, lime wedges, fresh coriander and basil, fish sauce

Instructions

  1. In a heavy-bottomed pot heat a little oil and fry the curry paste gently for 2 minutes, add the soy and chilli sauces and cook for a further minute, stirring to combine. Pour in the coconut milk and water and bring to a simmer.
  2. Add the pumpkin chunks to the pot and cook on a medium heat for 10 minutes, meanwhile cook the rice.
  3. Pop in the torn up kale and mushrooms and cook for a further 10 minutes.
  4. To serve: ladle the curry into bowls and sprinkle over the fresh herbs, serve with a bowl of jasmine rice and a good squeeze of lime juice over the curry.
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