Pumpkin Curry | Recipe

Peel and finely dice the shallots, garlic and ginger. Peel the pumpkin, halve it, remove the seeds and cut into 2.5 cm cubes. Peel the carrots and cut into 1 cm cubes. Wash the celery and cut into 1 cm cubes. Wash the coriander, pat dry, pick off the leaves and chop finely.

Heat the oil in a large pan over a medium heat. Sauté the shallots, garlic and ginger for about 4 minutes until translucent. Add the curry paste and sauté for about 1 minute. Pour in the coconut milk, add the pumpkin and Chicken Curry Seasoning, and simmer for about 15 minutes. Then add the carrots and celery and simmer for another 10 minutes. Season with the soy sauce, lime juice and coriander.

Meanwhile, cook the rice according to the instructions on the pack. Serve the curry on a bed of rice and garnish with extra coriander.

Tip: Swap the Hokkaido pumpkin for butternut squash if that’s what you have!