Easy Main Asian

Pumpkin and tomato curry

Name: Pumpkin and tomato curry
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 4
Cuisine: /asian, /indian
Ingredients: 500g pumpkin, peeled, cut into 2cm chunks; 40ml (2 tablespoons) vegetable oil; 4 eschallots (preferably Asian red - see notes), peeled, roughly chopped; 2 garlic cloves; 1/2 teaspoon turmeric; 2 stalks lemon grass, finely chopped (use white core only); 1 1/2 tablespoons Thai red curry paste; 2.5cm piece ginger, peeled, chopped; 3 tablespoons salted cashews; 200ml chicken stock; 400ml coconut milk; 20ml (1 tablespoon) lime juice; 20ml (1 tablespoon) fish sauce; 2 tomatoes, peeled, seeds removed, cut into thin crescents; Steamed brown medium grain rice, to serve; Thin batons of cucumber, shredded kaffir lime leaves & fried Asian shallots (see notes), to serve

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Ingredients (16)

500g pumpkin, peeled, cut into 2cm chunks
40ml (2 tablespoons) vegetable oil
4 eschallots (preferably Asian red - see notes), peeled, roughly chopped
2 garlic cloves
1/2 teaspoon turmeric
2 stalks lemon grass, finely chopped (use white core only)
1 1/2 tablespoons Thai red curry paste
2.5cm piece ginger, peeled, chopped
3 tablespoons salted cashews
200ml chicken stock
400ml coconut milk
20ml (1 tablespoon) lime juice
20ml (1 tablespoon) fish sauce
2 tomatoes, peeled, seeds removed, cut into thin crescents
Steamed brown medium grain rice, to serve
Thin batons of cucumber, shredded kaffir lime leaves & fried Asian shallots (see notes), to serve

Method

1.

Preheat the oven to 200°C.
2.

Toss the pumpkin in half the vegetable oil. Spread onto a baking tray and roast for 20-25 minutes or until just cooked. Set aside.
3.

Meanwhile, place the eschallots, garlic, turmeric, lemon grass, curry paste, ginger and nuts in a processor and blend to a paste. Heat remaining oil in a frypan or wok, add the paste and cook for 1-2 minutes. Add the stock, coconut milk and pumpkin and simmer for 10 minutes.
4.

Add lime juice, fish sauce and tomatoes and cook for a further minute. Place some rice in a bowl. Ladle spoonfuls of the curry over the rice and garnish with cucumber, lime leaves and fried shallots.