A Recipe for Roast Pumpkin Curry

A curry at this time of year is a welcome meal for many. This Thai-inspired recipe is centred around roast pumpkin but you can easily add fish or chicken if you feel like it. Add the fish shortly before serving, allowing time for it to just cook through. If you’re adding chicken however it should go in after the curry paste. It’s a wet curry so I always serve a flat bread, such as naan, to help soak up the wonderful sauce. Other favourite accompaniments are drained, salted yoghurt, a mango chutney and lots of steamed rice. It’s a simple, satisfying meal.

Pumpkin Curry

Ingredients

• 1/4 cup peanut oil
• 1kg pumpkin, peeled and cut into 3cm cubes
• 2 white onions, peeled and chopped
• 3 cloves garlic, peeled and minced
• 3cm piece of ginger, peeld and minced
• 1 stalk of lemongrass, finely chopped
• (Note: I usually chop the onion, garlic, ginger and lemongrass together with a little water in a food processor to avoid the tears and to achieve a fine mince – the water soon evaporates in the pan)
• 1 large yellow pepper, cut into 2cm cubes
• 1T Thai red curry paste - I use Christine Manfield’s Red Curry Paste
• 2T brown sugar
• 2 cups coconut milk
• 2 cups vegetable stock or water – I use chicken stock when adding chicken
• 1/4 cup lemon juice
• salt and pepper
• 1/2 cup fresh coriander, leaves and some stalks, chopped

Method

1. Preheat the oven to 175C
2. Coat the pumpkin in half the peanut oil and roast till soft and golden, about 20 minutes.
3. Heat the remaining peanut oil in a large saucepan. Add the chopped onions, garlic, ginger, lemongrass and yellow pepper
4. Gently fry for 5 minutes until fragrant
5. Stir in the curry paste and brown sugar and saute gently for another few minutes
6. Add the coconut milk and stock and simmer for 20 minutes
7. Add the roast pumpkin and the lemon juice
8. Check the seasonings
9. Stir through the coriander just before serving

Serves 6

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