Ingredients:
1/2 small pumpkin – peeled, deseeded and cut into bite-size pieces
320g broccoli, cut into small florets
1 tablespoon groundnut oil
1 small red onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
2cm piece fresh ginger, peeled and finely chopped
1 red chilli, deseeded and finely chopped
2 teaspoons Thai green curry paste
160g chestnut mushrooms, sliced
3 tablespoons smooth peanut butter
600ml coconut milk
juice of 2 limes
2 tablespoons tamari soy sauce
250g sugar snap peas
2 tablespoons finely chopped coriander
Method:
- Tip the pumpkin into a non-stick roasting tray and roast in the oven for 15–20 minutes or until soft. Remove from the oven and set aside.
- Blanch the broccoli in boiling water for 2 minutes. Drain and set aside.
- Meanwhile, heat the groundnut oil in a wok or large non-stick frying pan over a medium heat. Add the onion and cook for 2 minutes until soft but not coloured. Add the garlic, ginger and chilli and cook for a further 1 minute.
- Add the curry paste and stir in the mushrooms, coating them in the paste. Stir in the peanut butter, coconut milk, lime juice and tamari and cook for 2 minutes.
- Add the blanched broccoli, sugar snap peas and roasted pumpkin to the curry and simmer for 5–8 minutes. Check the seasoning and add more lime juice or tamari if needed.
- Add the coriander to the curry and stir through just before you are about to serve.
Notes:
- The sauce was actually pretty rich, much richer than I anticipated. As a result I had to add another lime before serving... I'll reduce the initial quantity of peanut butter in future (you can always add some in as you go along)
- I added a few prawns to my curry, not for any nutritional reason, but because the 11yo likes them!
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| Pumpkin and Peanut Curry |
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