Pumpkin Curry

Pumpkin Curry

This is autumn in a bowl. Roasting the pumpkin first brings out nutty, caramel notes, then some of it is blended into the sauce for a richer finish. Pumpkin is naturally rich in beta carotene which the body can convert to vitamin A for vision and immune function. Serving it with coconut milk or a little oil helps your body absorb those carotenoids more effectively, which is a neat nutritional win for a comfort dish.

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  • What you need:

    • 1 small pumpkin or kabocha squash (about 1.4 to 1.6 kg)
    • 75 ml vegetable or peanut oil divided
    • Kosher salt
    • 60 ml Thai red curry paste
    • 1 can coconut milk 400 ml
    • 1 small green bell pepper seeded and sliced into strips
    • 1 small red bell pepper seeded and sliced into strips
    • 1 medium shallot halved and thinly sliced
    • 2 to 3 Thai bird’s eye chillies sliced
    • 80 ml canned bamboo shoots drained and cut into thin matchsticks
    • juice of ½ lime
    • water
    • 22.5 ml fish sauce
    • 60 ml fresh Thai basil plus more thinly sliced for serving
    • lime wedges for serving
    • steamed rice for serving

  • How to do it:

    1. Heat the oven to 200°C. Halve the pumpkin and scoop out the seeds. Cut into 8 to 10 thick wedges. Place on a parchment lined tray. Drizzle with 45 ml oil and season with salt. Roast 20 to 25 minutes until almost tender with a little resistance to a fork. Cool slightly.
    2. When cool enough to handle remove the skin. Roughly chop into 5 cm pieces. Mash some of the softer pieces and measure 60 ml mashed pumpkin. Set aside.
    3. In a large Dutch oven warm the remaining 30 ml oil over medium high heat. Add the curry paste and cook 2 to 3 minutes until fragrant and a shade darker. Lower the heat, stir in the coconut milk and simmer about 3 minutes. Take off the heat to cool slightly.
    4. Add the 60 ml mashed pumpkin and 60 ml water. Blend until smooth with a stick blender.
    5. Add the green and red peppers, shallot, chillies and bamboo shoots. Bring to the boil, reduce to medium low and simmer covered 5 to 7 minutes until the veg begin to soften. Uncover and add the remaining chopped pumpkin. Simmer about 5 minutes until tender.
    6. Before serving stir in lime juice, fish sauce and Thai basil leaves. Ladle over steamed rice and finish with extra sliced basil and lime wedges.
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