food for thought
THAI PUMPKIN CURRY
Pumpkin is the star of October produce and this warming curry recipe from Riverford is a perfect way to incorporate it into your weekly meal plan.
A vegan dish which stands alone as a midweek main course, or as a side dish with meat or fish.
If you're in a hurry or short on ingredients you can easily substitute the homemade curry paste for a store bought paste.
For the Thai curry paste:
1 small red or white onion, chopped
1 stalk lemongrass, minced
2 red chillies
3 garlic cloves
2cm piece fresh ginger, chopped
2 tbsp tomato ketchup
1 tsp ground cumin
1 tsp ground coriander
2 tbsp soy sauce (if not vegetarian use thai fish sauce)
1 tsp sugar
1 tsp chilli powder
2 tbsp lime juice
2 tbsp coconut milk
For the curry:
2 tbsp oil for frying, e.g. vegetable or sunflower
1 large onion, sliced
2 garlic cloves, crushed
1-2cm piece fresh ginger, grated
3 tbsp Thai curry paste
1kg pumpkin or squash flesh, diced
350ml coconut milk
200ml veg stock
zest of ½ lime
2 lemongrass stalks, bruised
handful fresh coriander, chopped
salt and pepper
To make the curry paste:
Blitz all the ingredients except the coconut milk in a food processor for a minute or two to combine.
Add the coconut milk and blitz again until you have a smooth paste (add a little more coconut milk or water to thin a little if necessary).
For the curry:
Heat the oil in a large pan or wok. Add the onion, garlic and ginger and fry for 4-5 minutes. Add the curry paste and pumpkin or squash. Fry gently for another 4-5 minutes.
Add the coconut milk, stock, lime zest and lemongrass.
Bring to the boil, reduce the heat and simmer for 15-20 minutes or until pumpkin is tender, stirring every now and then. Season with to taste.
Add the chopped coriander leaves, stir and serve with rice.
Find Out More
Riverford Organic Farmers
Riverford is an Organic Farming Cooperative that delivers seasonal produce boxes across the UK.
Everything they grow, make and sell is 100% organic and slow-grown for flavour.
Find out more by visiting their website.