Roasted Pumpkin & Eggplant Red Thai Curry

Roasted Pumpkin & Eggplant Thai Red Curry IngredientsThis recipe was originally created by cookery writer Nadine Abensur who (lucky for her!) lives in Byron Bay.  I have made a few changes to suit my palette and hungry family (doubled the veggies).

I hadn’t cooked much from her vegetarian cook book ‘Enjoy’ until recently, but because I’m on a bit of a mission now to up the vegetable content of my diet (target 70%),  I am constantly in search of tasty vegetarian options.

This is a delicious, easy to prepare Thai vegetable curry.  The caramelised pumpkin looks quite beautiful and is really filling.   And healthy (high in cartenoids, potassium, magnesium & fibre).  And cheap as chips!

You’ll need:  1/2 Pumpkin (peeled, de-seeded and cut into chunks) / 2 Eggplants (cut into chunks – larger than the pumpkin) / Olive Oil / Dash of Tamari / 2 Shallots (finely chopped) / 4 tblsp Red Curry Paste (or to taste) / 2 tblsp Thai Fish Sauce / 1 400ml Can Coconut Cream (possibly a little more depending on how much liquid you want) / 3 Kaffir Lime Leaves / 1 Red Chilli (deseeded and cut into rings) / Handful of Fresh Thai Basil or Coriander

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First you need to roast the pumpkin and eggplant.  Put them onto a baking sheet, toss with a little oil and a dash of tamari and roast until golden.  The vegetables should be caramalised but not too soft.  About 25 minutes in my experience.

Heat some oil in a wok and fry the shallots until softened.  Then add the red curry paste with a little water and fry for a few minutes.  Add the fish sauce, followed by the roasted vegetables and fry for a few minutes more.

Finally add the coconut cream, the lime leaves and most of the chilli and fresh herbs, retaining a little for serving.  Simmer for a few minutes, adjusting the flavour and consistency with extra coconut cream if required.

I serve this with cauliflower rice now – which is the simplest thing to make.  Just cut the cauliflower into large florets and put into a food processor.  Blitz until crumbed.

Put into a pan of boiling water and just cook for a couple of minutes.  Drain as you would normal rice.  And there it is.

Serves 4.

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