Vietnamese Pumpkin* and Coconut Curry

 Vegan

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This Vietnamese pumpkin* and coconut curry is taken from The Green World Cookbook by Rachel Demuth. Photo by Corin Jeavons.

Serves: 
4
Time: 
30 minutes
Ingredients: 

Garlic paste:

4 garlic cloves, chopped
1 red chilli, chopped
2.5cm fresh ginger, peeled and chopped

1 tbsp sunflower oil
1 onion, sliced
1 tsp turmeric
8 cardamom pods, crushed (remove husk)
small piece of cinnamon bark

400 ml coconut milk
150 ml water
250g pumpkin, peeled and cut into cubes*
125g sweet potato, peeled and cut into cubes
125g courgette, cut into cubes
1 tbsp lime juice
handful of fresh coriander
salt and pepper

To serve:
Thai fragrant rice

* You can use butternut squash.
 

Method: 

1. Make garlic paste: whiz garlic, chilli and ginger in blender or food processor.

2. Heat the sunflower oil in a saucepan, add onion and fry until golden. Add garlic paste and fry until fragrant. Add spices and fry for 1 minute.

3. Add coconut milk and water, stir well and bring to boil. Simmer for 5 minutes.

4. Add pumpkin and sweet potato, simmer for 15 minutes, courgettes and simmer until tender.

5. Add lime juice, fresh coriander and season – serve.

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