PUMPKIN AND CHICKPEA CURRY BÍ NẤU CÀ RI

Ingredienser

1½ tablespoons rapeseed (canola) oil

2 small round shallots, sliced

60 g (2 oz) lemongrass, finely chopped

40 g (1½ oz) fresh ginger root, finely chopped

2 garlic cloves, roughly chopped

400 g (14 oz) Delica or kabocha pumpkin, peeled,

cut into 2.5 cm (1 in) chunks

150 g (5 oz) new potatoes, halved into bite-size pieces

1 heaped tablespoon Vietnamese curry powder

or mild curry powder

400 g (14 oz) tin of chickpeas, washed, drained

1x225 g (8 oz) tin of bamboo shoot strips (optional)

400 ml (13 fl oz/generous 1½ cups) coconut milk

5 g (¼ oz) palm sugar, roughly chopped

I teaspoon mushroom seasoning powder or 1 vegetable stock cube

4 lime leaves (optional)

I tablespoon Yondu vegetable umami sauce,

Homemade Vegan Fish Sauce (page 193) or soy sauce freshly ground black pepper

70 g (2½2 oz) sugar snap peas or mangetout (snow peas)

30 g (1 oz) coriander (cilantro) leaves, roughly sliced zest and juice of 1 lime

20 g (¾ oz) Thai basil (optional)

2 spring onions (scallions), sliced

I red chilli, sliced (optional)

To serve

a fresh crusty baguette or steamed iasmine rice

Heat the oil in a large saucepan or shallow 30 cm (12 in) casserole dish (Dutch oven) over a medium heat and cook the shallot for about 5 minutes or until golden. Add the lemongrass, ginger and garlic to brown for another 5 minutes before putting in the pumpkin and new potatoes.

Sprinkle over the curry powder and toss everything together so that the pumpkin gets a good coating of the other ingredients. Then throw in the chickpeas and bamboo shoots, if using, and pour over the coconut milk with the sugar, mushroom seasoning and lime leaves, if using. Bring to a gentle simmer over a low heat, cover and cook for 25 minutes. Stirring occasionally.

Season with Yondu vegetable umami sauce

and a good pinch of black pepper, and add the

sugar snaps. Combine well together in the pan

and cook for a further 5 minutes.

Before serving, stir in the coriander and

lime zest. Garnish with the Thai basil, if using,

and/or more coriander, spring onions and chilli,

if using. Squeeze over the fresh lime,

Serve with steamed rice or best with a fresh

baguette and butter.

Vejledning

NOTE

If you can't get Delica or kabocha, use butternut squash or any kind of squash/pumpkin. In addition to the vegetables in the ingredients, these can be added or substituted to slices or chunks of courgette (zucchini), cauliflower florets, chunks of marrow, sliced green beans, aubergine (eggplant) asparagus, Tenderstem broccoli,

or frozen or fresh garden peas.