Thai Yellow Pumpkin Curry

THE STATS

Approximate cost to buy everything: $35, if you need to buy every single spice. Way cheaper if you’ve already got a full pantry.

Will serve: 6-8 people

Time taken: 40 minutes from setup to table

The protein, iron and calcium I’m not getting from meat? Some of each!

Ingredients

Curry Paste:

2 tsp curry powder
2 tsp turmeric powder
3 tsp cumin seeds
2 tsp coriander seeds
1 stick lemongrass, chopped
2 tbsp eschallot, diced
4 cloves garlic, sliced
1 x 2cm piece of ginger, chopped
1 tsp galangal, sliced

Curry:

1 tbsp cooking oil of choice
1 x 400g can coconut milk
1 x 250g can coconut cream
Any vegetables you like – I used potatoes, carrot, zucchini, kale and chickpeas
1 x 400g can lychees, drained

Pumpkin:

1/4 kent pumpkin
Extra virgin olive oil

To garnish:

Chopped spring onion
Large handful fresh coriander
Coriander seeds
Lime wedges
Fresh or dried chilli
Coconut yoghurt

Method:

Preheat oven to 200*C. Rub pumpkin in olive oil and bake for 40 minutes or until very tender.

In the meantime –

Blitz all curry paste ingredients in a food processor or grind with a mortar and pestle until a paste forms.

Heat oil in a large frying pan over medium heat. Add curry paste and fry until aromatic. Add potato and carrot and fry briefly. Add coconut milk, chickpeas, kale and zucchini and simmer with the lid on for 20 minutes or until potatoes are tender. Turn the heat to low and stir through lychees and coconut cream afterwards.

When pumpkin is cooked, remove from oven and place in the middle of the curry. Top with coriander, spring onion, coriander seeds, lemon wedges and chilli.

Serve with steamed rice.

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