Get ALL your 5-a-day in one dish with our delicious pumpkin curry recipe. Like our Page for more 5-a-day recipes.
It’s Halloween tomorrow and with so many pumpkins in the supermarkets, we started thinking about the likely wastage once everyone had finished carving their jack-o-lanterns. Pumpkins do need a bit of a helping hand so if you haven’t got time to roast them first (a bit of honey and spice usually does the trick), just add them to a dish that’s got plenty of flavour going on.
Half a medium onion, finely chopped (80g)
80g pumpkin, cut into bite-sized pieces
80g mushrooms, cut into bite-sized pieces
40g baby corn, halved lengthways
A handful of cherry tomatoes (80g)
40g mange tout or green beans, halved at an angle
10ml olive oil
1 heaped tsp red thai curry paste
A couple of kaffir lime leaves (frozen or fresh)
100ml coconut milk
100ml hot water or stock
½ tsp palm sugar
Squeeze of lime
A dash of fish sauce (optional)
A small handful of thai holy basil
Heat the oil in heavy-based saucepan and fry the curry paste for a couple of minutes. Add the onions and kaffir lime leaves and continue to cook over a medium heat for about 10 minutes. Once the onions are soft and golden, add the pumpkin, mushrooms and baby corn and fry for about 5 minutes. Add the coconut milk and stock and simmer for 20 minutes before adding the cherry tomatoes and mange tout for a final 5 minutes.
Finish with the palm sugar, lime juice and thai basil. Season to taste and serve with rice.
Your 5-a-day done!