A spicy vegetarian curry.
1 tbsp vegetable oil
2 onions
1 clove garlic
1-2 tbsp red curry paste
1 cup vegetable stock
400ml coconut milk
1.25kg pumpkin
1 cup frozen peas
140g sliced bamboo shoots
1/2 cup Thai basil leaves
jasmine rice, to serve
Heat 1 tbsp vegetable oil in a wok over high heat.
Cook 2 onions (cut into wedges), 1 clove garlic (finely chopped) and 1-2 tbsp red curry paste for 1 minute. Add 1 cup vegetable stock and 400ml coconut milk and bring to a simmer. Stir in 1.25kg peeled and sliced pumpkin and cook, covered, for 5 minutes.
Add 1 cup frozen peas and 140g sliced bamboo shoots (drained) and cook for 5-8 minutes or until pumpkin is tender. Stir through 1/2 cup Thai basil leaves.
To serve
Serve with steamed jasmine rice.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
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