Vegetarian Recipes - Sweet Pumpkin and Peanut Curry Recipe

Ingredients

• 30ml/2 tbsp vegetable oil

• 4 garlic cloves, crushed

• 4 shallots, finely chopped

• 30ml/2 tbsp yellow curry paste

• 600ml/2 1/2 cups vegetable stock

• 2 kaffir lime leaves, torn

• 15ml/1 tbsp chopped fresh galangal

• 450g/1lb pumpkin, peeled, seeded and diced

• 225g/8oz sweet potatoes, diced

• 90g/3 1/2oz/scant 1 cup unsalted, roasted peanuts, chopped

• 300ml1 1/4 cups coconut milk

• 90g/1 1/2 cups chestnut mushrooms, sliced

• 30ml/2 tbsp soy sauce

• 50g/2oz/1/3 cup pumpkin seeds, toasted, and fresh green chili flowers, to garnish

Serves 4

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Method:

1. Heat the oil in a wok. Add the garlic and shallots and cook over a medium heat, stirring occasionally, for 10 minutes, until softened and golden. Do not let them burn.

2. Add the yellow curry paste and stir-fry over medium heat for 30 seconds, until fragrant, then add the stock, lime leaves, galangal, pumpkin and sweet potatoes.

3. Bring to the boil, stirring frequently, then simmer gently for 15 minutes. Add the peanuts, coconut milk and mushrooms. Stir in the soy sauce and simmer for 5 minutes more.

4. Spoon into bowls, garnish with the pumpkin seeds and chilies and serve.

Note: A hearty, soothing curry perfect for autumn or winter evenings. Its cheerful color alone will raise the spirits - and the combination of pumpkin and peanuts tastes great.

Cook's Tip: The well-drained vegetables from any of these curries would make a very tasty filling for a pastry or pie. This may not be a Thai tradition, but it is a good example of fusion food.