Thai red curry roasted pumpkin
Serves 4-6 as a side dish*Cups and measures are in Australian cups and measures. Use gram and ml measures for international accuracy.
Ingredients
For the pumpkin:
- 1 kg Japanese or Kent pumpkin
- 2 teaspoons red Thai curry paste, to taste (see notes)
- 20-40 ml (2-3 tablespoons)* neutral oil I used vegetable oil
- 1 teaspoon maple syrup
- Salt to your tastes
For the infused oil:
- 60 ml (3 tablespoons)* neutral oil (I used vegetable oil)
- 2 cloves garlic
- 3 slices of ginger
- 5 makrut lime leaves
For the salsa:
- Infused oil (above) strained
- 5 makrut lime leaves finely chopped
- Makrut lime zest to taste (see notes)
- 1/2 bunch coriander washed and chopped
- Extra grated ginger to your tastes
- 40-60 ml (2-3 tablespoons)* fresh lime juice to taste
- 1/2 teaspoons white sugar to taste
- Salt and pepper to taste
To finish:
- 500 g plain coconut yoghurt (see notes)
- 50-100 g chopped roasted peanuts
- 10-20 g toasted coconut optional, for garnish
- 1 red chilli finely sliced (optional, for garnish)
Instructions
For the pumpkin:
- Preheat the oven to 200C/400F. Whisk together the oil, red Thai curry paste, maple syrup and salt.
- Place the cubed pumpkin on a tray and spread the oil mixture over the top. Place into the oven for 20-30 minutes or until the pumpkin is just soft.
For the infused oil:
- Combine the ingredients in a small pot over a medium heat. Cook for 5-10 minutes or until the garlic is golden brown. Strain and discard (you can finish the dish with the crunchy garlic if you don’t need it to be low FODMAP).
For the salsa:
- Combine all ingredients in a medium bowl and adjust according to your tastes.
To finish:
- Spread the coconut yoghurt on a serving platter. Top this with the pumpkin, then drizzle over the salsa. Finish with the peanuts, optional toasted coconut and red chilli and serve.
Notes
- Most store bought red Thai curry pastes contain shrimp. Try to find a version without shrimp or fish sauce for vegetarian/vegan diners or for shellfish allergies. My low FODMAP vegan recipe can be found here.
- Curry pastes vary hugely in their spice level. Add according to your preferences.
- Makrut lime leaves (previously known as kaffir lime leaves) are generally available at Australian supermarkets. I buy large frozen packs at Asian grocers to keep me going year round.
- Makrut limes are harder to find, but worth sourcing. They store really well in the freezer so you can use the zest year round. You can substitute regular lime zest if you can't find this, or just omit.
- If you don't like coconut, you can use another plant based yoghurt or plain regular yoghurt. For low FODMAP, use a lactose free variety like Jalna lactose free Greek yoghurt (my go-to).
Tried this recipe?Let us know how it was!