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
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.