Pumpkin and Tomato Curry

Everyone loves pumpkin and tomatoes. Even the pickiest vegetable eaters appreciate these veggies. Here is a delicious vegetarian curry recipe you can prepare at home. Feel free to add more chili to spice it up.

 

Ingredients:

500g pumpkin, peeled and cut into bite sized chunks

6 tablespoons vegetable oil

4 Asian shallots peeled and roughly chopped

3 garlic cloves

1/2 teaspoon turmeric

2 stalks lemon grass

1 1/2 tablespoons Thai red curry paste

2.5cm piece of ginger, peeled and sliced into strips

3 tablespoons salted cashews or peanuts

200ml chicken stock

400ml coconut milk

1 tablespoon fish sauce

2 large tomatoes, peeled, seeded and sliced

1 cucumber, sliced into strips

1/2 cup shredded kaffir lime leaves

Fried shallots for serving

 

Preheat the oven at 200C.

Chop the white part of the lemongrass. Tie the leaves in a knot.

Place the pumpkin and half of the vegetable oil in a large bowl. Toss until the pumpkin is coated in oil. Place them in a baking tray and roast them for 20 minutes or until they are cooked.

While roasting the pumpkin, combine the garlic, turmeric, shallots, ginger, curry paste and nuts in a food processor or blender. Blend for 2-3 minutes to form a paste. If you do not have a food processor all you have to do is crush the peanuts and make sure the other ingredients are finely chopped before mixing them.

In a large saucepan or work, heat the remaining oil under medium heat. Add the paste and cook it for 2-3 minutes or until fragrant. Pour in the chicken stock and coconut milk. Add the roasted pumpkin and tomatoes. Simmer for 5-10 minutes. Season it with fish sauce.

Ladle the curry on individual bowls of rice or transfer it to a serving plate. Garnish with cucumber strips, kaffir lime leaves and fried shallots. Serve warm.

 

Photo Courtesy Of:  avlxyz