Pumpkin and Zucchini Curry Recipes

Ingredients :

4 cloves garlic, peeled

1 inch (2.5 cm) piece fresh ginger, peeled

1 red (Spanish) onion, roughly chopped

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground cloves

1 tsp ground fennel seeds

2 tsp Asian sesame oil

2 tbsp vegetable oil

1 or 2 small red chili peppers (to taste), seeded and finely chopped

2.5 cups (20 fl oz / 625ml) thick coconut cream

3 kaffir lime leaves

1 lb (500g) pumpkin flesh, cut into 1-inch (2.5cm) cubes

4 zucchini (courgettes), cut into 1-inch (2.5cm) cubes

2 tsp fish sauce

2.5 cups (2.5 oz / 75g) loosely packed baby spinach leaves

steamed jasmine rice, for serving

Place garlic, ginger, onion, cumin, coriander, cloves, fennel seeds and sesame oil in a small food processor. Process until mixture forms a smooth paste, about 20 seconds. Warm vegetable oil in a wok or large saucepan over medium heat. Add spice paste and chili peppers and stir-fry until aromatic, 1-2 minutes. Stir in coconut cream, kaffir lime leaves and pumpkin. Cook at a steady simmer over medium-low heat for 10 minutes. Add zucchini and fish sauce and simmer until vegetables are tender, about 10 minutes. Remove curry from heat and gently stir in spinach.

Serve hot with steamed jasmine rice.

Hint - If you don't have a small processor, use a regular-sized processor or mortar and pestle.

Serves 4-6

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