Pumpkin Thai Red Curry

Ingredients

• 600g pumpkin (peeled and cubed)

• 1 tbsp. coconut oil

• 1 onion (finely chopped)

• 1 red chili (finely chopped)

• 3 garlic cloves (crushed)

• Thumb-sized piece of ginger (finely chopped)

• 2 tbsp. Thai red curry paste

• 400ml chicken stock

• 1 tin coconut milk

• 1 tsp. turmeric

• A pinch of chili powder

• 1 broccoli (florets removed from stem)

• Salt and pepper

Serve with:

• Basmati rice

• Chopped coriander

Method

1. First, peel and cut your pumpkin into large chunks.

2. Heat the coconut oil in a large, deep pan and add the onion.

3. Fry for 5 minutes, then add the chili, garlic, and ginger and cook for another 2-3 minutes, stirring often.

4. Add the curry paste, stir well and fry for 1 minute.

5. Now add the pumpkin chunks to the pan with a splash of water, coat the pumpkin in the curry paste and then add vegetable stock and coconut milk.

6. Stir well and bring to a low simmer. Leave to cook for 15 minutes.

7. Add the turmeric and chili powder, season to taste and stir well.

8. Add the broccoli florets, cover and leave to steam 3-4 minutes.

9. Taste again and season if necessary. Serve with basmati rice and garnish with coriander — enjoy!