Thai Green Pumpkin Curry

Serves: 4

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Total Time: 45

Prep Time: 15

Cook Time: 30

• 1 tablespoon(s) sunflower oil
• 2  shallots, finely sliced
• 1 tablespoon(s) vegetarian green
• Thai curry paste
• 400  tin reduced-fat coconut milk
• 200  hot vegetable stock
• 1 teaspoon(s) brown sugar or palm sugar (see cook's tips)
• Zest and juice of 1 lime, plus extra to serve
• 400 gram(s) pumpkin, peeled, deseeded and cubed
• 100 gram(s) (3½oz) green beans, trimmed and halved
• 1 tablespoon(s) each freshly chopped coriander and basil
• 4  spring onions, sliced
• 75 gram(s) unsalted cashew nuts, chopped (optional)

Method

1. Heat the oil in a large pan and gently fry the shallots for 5min until just softened. Add the paste and fry for 2min. Stir in the coconut milk, stock, sugar, lime zest and juice.
2. Add pumpkin, bring to the boil, then simmer for 15min until almost tender. Add beans and cook for 3-4min. Stir in the herbs and spring onions. Garnish with cashews (if using) and serve with Thai rice.
3. Cook's tips This curry works just as well with butternut squash. Look for palm sugar in larger supermarkets. Brown sugar is a good alternative.

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