Ingredients

• 500g pumpkin, peeled, cut into 2cm chunks
• 40ml (2 tbs) vegetable oil
• 4 eschallots (preferably Asian red - see notes), peeled, roughly chopped
• 2 garlic cloves
• 1/2 tsp turmeric
• 2 stalks lemon grass, finely chopped (use white core only)
• 1 1/2 tbs Thai red curry paste
• 2.5cm piece ginger, peeled, chopped
• 3 tbs salted cashews
• 200ml chicken stock
• 400ml coconut milk
• 20ml (1 tbs) lime juice
• 20ml (1 tbs) fish sauce
• 2 tomatoes, peeled, seeds removed, cut into thin crescents
• Steamed rice, to serve
• Thin batons of cucumber, shredded kaffir lime leaves and fried Asian shallots (see notes), to serve

Description

Pumpkin & Tomato Curry Recipe - Preheat The Oven To 200°C. Toss The Pumpkin In Half The Vegetable Oil. Spread Onto A Baking Tray And Roast For 20-25 Minutes Or Until Just Cooked. Set Aside. Meanwhile,...

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