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.
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.
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