Thai Pumpkin Curry

Ingredients

• 1/2 small pumpkin or butternut squash – peeled and cut into chunks
• 150g fresh kale, de-veined and torn up
• 150g mixed or button mushrooms
• 2 tbsp Thai red or yellow curry paste
• 1 tbsp soy sauce
• 1 tbsp sweet chilli sauce
• 1 tin coconut milk
• 1/2 tin water

To serve:

• Steamed Thai jasmine rice, lime wedges, fresh coriander and basil, fish sauce

Instructions

• 1. In a heavy-bottomed pot heat a little oil and fry the curry paste gently for 2 minutes, add the soy and chilli sauces and cook for a further minute, stirring to combine. Pour in the coconut milk and water and bring to a simmer.
• 2. Add the pumpkin chunks to the pot and cook on a medium heat for 10 minutes, meanwhile cook the rice.
• 3. Pop in the torn up kale and mushrooms and cook for a further 10 minutes.
• 4. To serve: ladle the curry into bowls and sprinkle over the fresh herbs, serve with a bowl of jasmine rice and a good squeeze of lime juice over the curry.

Instructions

• 1. In a heavy-bottomed pot heat a little oil and fry the curry paste gently for 2 minutes, add the soy and chilli sauces and cook for a further minute, stirring to combine. Pour in the coconut milk and water and bring to a simmer.
• 2. Add the pumpkin chunks to the pot and cook on a medium heat for 10 minutes, meanwhile cook the rice.
• 3. Pop in the torn up kale and mushrooms and cook for a further 10 minutes.
• 4. To serve: ladle the curry into bowls and sprinkle over the fresh herbs, serve with a bowl of jasmine rice and a good squeeze of lime juice over the curry.