Seasonal Vegetarian Thai Green Curry with Pumpkin
A seasonal variation to one of my favourite recipes. If you’re tight on time then you can get a jar of ready-made curry paste from the supermarket.
Makes: 6 servings
Green Curry Paste: 4 cloves of garlic, peeled 5cm piece of ginger, peeled 2 lemongrass stalks 4 green chillies 1 teaspoon ground cumin ½ a bunch of fresh coriander 2 tablespoons fish sauce
Start with the curry paste. Roughly chop and place the garlic and ginger into a food processor. Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. Trim and add the chillies along with the cumin and half the coriander (stalks and all). Blitz until finely chopped, add the fish sauce and blitz again.
Ingredients: 3 cups or rice (or cauliflower rice) 2 tbsp of oil, olive or sesame 2 onions, peeled and sliced into thin wedges 4 carrots, peeled and finely sliced ½ small butternut pumpkin or a sweet potato, cubed ½ eggplant, cubed
80g snow peas, sliced 1 bunch broccolini, split lengthways 2 tins of coconut cream 2 limes, cut into wedges
Cook the rice and put aside. Toss the pumpkin or sweet potato and eggplant in olive oil and roast in the oven until golden (approx. 20min at 220C). Heat a large, thick bottom pan, add the oil and onion. Brown onion for 3 min then add the curry paste and fry for another 4 min until fragrant. Reduce heat, add carrots and cook for 3 min, stirring all along. Add the coconut cream and cook for 5 min under a lid. Add snow peas and broccolini and cook for another 5 minutes or until vegetables are tender. Add salt to taste.
Serve with rice and lime wedges. You can also shred some coriander and chopped cashews over the over the top