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Roasted Pumpkin and Coconut Curry with Spinach and Water Chestnuts

Anna's best veggie meal for a meat eater ...

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Heat a heavy based pot or wok with peanut oil.
Sauté shallots, ginger, garlic, chilli, lemongrass and curry paste for a few minutes until soft, don’t burn.
Add coconut milk and kaffir lime leaves and simmer for about 20 minutes for flavours to infuse and sauce to reduce a little.
Add squirt of fish sauce, lime juice and sugar to taste

Bake pumpkin (200C) in well oiled non stick baking tray until just cooked, but still firm.
Blanch spinach and drain.
Add pumpkin, spinach, water chestnuts to hot curry sauce and simmer until veg are totally heated through. Stir in fresh herbs at end.
Serve with jasmine rice

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Note if your vegetarians won’t eat shrimp paste or fish sauce, the best substitute to add flavour is celery salt and half a vege stock cube.

Donna121 7 months ago

can we buy curry paste alot of time and money to make it all

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bob February 2011

basil? you mean thai basil?

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bob February 2011

ginger and galangal? wtf?

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Kerry108 March 2010

I made this recipe and it is really fantastic! Excellent for those dinner parties where vegetarian food is needed. I served it at a dinner party and added a side dish of chicken curry for the meat eaters.

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Desiree September 2009

wow this pumpkin dish is delicios. Thanks

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