Monday 4 February 2008

Food: Thai Pumpkin Curry


Serves 4

Ingredients:
4 large onions
Medium sized pumpkin
3 carrots
1 Red pepper
2 Apples
Cashew Nuts
Coconut milk
Thai Chili paste
(or something else spicy)
1 Cinnamon stick
4 Cloves of garlic
Ginger root

Method:
Heat the olive oil and add chopped garlic browning slightly. Cut the onion halves into thirds (large wedges)and then later the chunks of carrot and sweat for a few minutes. Add the red pepper chunks and large cubes of pumpkin and allow them sauté and brown. Add some fruit juice (I used cranberry), Thai Chili paste (to taste) and the cinnamon stick. Cover the pan and cook the vegetables, until almost tender. You may need to check them regularly and add more water/juice. Add a carton of coconut milk and cashew nuts (optional) and continue to stir with the lid off until the sauce begins to thicken. Season to taste and serve with Jasmine Rice (or on its own for a low carb meal).
If you wish to have meat, this recipe would be best with chicken or lamb (cook longer)

(a dish I threw together this afternoon - working the evening shift :-(

1 comment:

Zain said...

Looks ace - might have to give it a try this week. Pumpkin for me and my Mum; LAmb for Dad (he's a fussy eater!)