‘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).
