YUMKIN PUMPKIN CURRY

‘YUMKIN’ PUMPKIN CURRY

1 tblp olive oil (or veg oil) & 1 tblp sesame oil

1 kg pumpkin chopped into cubes

1 cup of peas

2 onions chopped finely

4 cloves garlic

A 2 -3 cm square of tamarind

1 tsp galangal (if you have)

Zest of 1 lime and/or 1/2 lemon and juice of both

½ cup roughly chopped cashews

2 fresh Chillies chopped to taste (or chilli paste or hot paprika) optional

1 tblp grated fresh ginger

400g can of coconut milk

2 tblp crunchy peanut paste

1 tblp tomato paste

1-2 tblp soy sauce

2 tsp sugar

1 coriander plant, (use parsley if you have no coriander or don’t like it – or just leave it out)

-Mix peanut paste, tomato paste, soy sauce & sugar in approx 200ml water, set aside.

-Chop coriander stems (or parsley) very finely and then leaves & set both aside.

-Chop chilli, garlic & grate ginger.

-Heat the olive (or veg oil) & sesame oil.

-Add onion & garlic and fry till slightly brown.

-Add pumpkin & tamarind pieces & fry for few minutes.

-Add peanut paste mix and coriander stalks and gently cook for 5 -10 mins.

-Add coconut milk & simmer gently for 15 – 20 mins until pumpkin is cooked, stirring frequently (add a little more water if it starts to look a bit dry).

-Add the peas and cashews until heated through.

-Add finely chopped coriander (or parsley) leaves in before serving and a squeeze of lime or lemon on each serve.

-Serve with rice and/or naan bread or chapatis

You can cook this early and leave for a few hours for flavours to be better, but leave the coriander leaves out till then. It will get thicker so you may want to add a little more water or soymilk (or milk) before reheating (about ½ cup will probably do).