12 May Tomato & Pumpkin Curry with Asian Rice Noodles

Tomato & Pumpkin Curry with Asian Rice Noodles

Ingredients
4 tbsp vegetable oil
2 brown onions, finely chopped
2 cm crushed ginger
2 red chilles, chopped
3 cloves crushed garlic
2 tbsp ground cumin
1 tbsp turmeric powder
2 tbsp hot paprika powder
2 punnets roma tomatoes, chopped
500g kent pumpkin, cubed
440g coconut cream
250g vegetable stock
Salt, white pepper and brown sugar
2 cups coriander leaves, chopped

Method
Preheat a heavy based 5l pot to low heat, caramelise onions in oil for 10 minutes, add ginger, chopped chilli, cumin, turmeric and paprika, slowly cook out until fragrant. Add tomato, pumpkin, coconut cream and stock, cover and slowly cook for 15 minutes. Season to taste and serve with coriander, lime wedges and rice noodles.

Serves 6 – 8
Recipe by Chef Dale Sniffen