Vegetarian Recipes - Glazed Pumpkin Recipe

Ingredients

• 200ml/7fl oz/scant 1 cup coconut milk

• 15ml/1 tbsp fish sauce

• 30ml/2 tbsp palm sugar (jaggery)

• 30ml/2 tbsp groundnut (peanut) oil

• 4 garlic cloves, finely chopped

• 25g/1oz fresh root ginger, peeled and finely shredded

• 675g/1 1/2lb pumpkin flesh, cubed ground black pepper

• a handful of curry or basil leaves, to garnish

• chili oil, for drizzling

• fried onion rings, to garnish

• plain or coconut rice, to serve

Serves 4

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Method:

1. In a bowl, beat the coconut milk and the fish sauce with the sugar; until it has dissolved. Set aside.

2. Heat the oil in a wok or heavy pan and stir in the garlic and ginger. Stir-fry until they begin to color; then stir in the pumpkin cubes, mixing well.

3. Pour in the coconut milk and mix well. Reduce the heat, cover and simmer for about 20 minutes, until the pumpkin is tender and the sauce has reduced.

4. Season with pepper and garnish with curry or basil leaves and fried onion rings. Serve hot with plain or coconut rice, drizzled with a little chili oil.

Note: Pumpkins, butternut squash and winter melons can all be cooked in this way. Variations of this sweet, mellow dish are often served as an accompaniment to rice or a spicy curry.

Cook's Tip: For a quick coconut rice, rinse 350g/1 3/4 cups Thai fragrant rice and put in a pan with 400m/1 3/4 cups coconut milk, 2.5m/1/2 tsp ground coriander; a cinnamon stick, a bruised lemon grass stalk and a bay leaf Add salt to taste. Bring to the boil, cover and simmer for 8-1 0 minutes, or until the liquid has been absorbed. Fork through lightly, remove the solid spices and serve.