STIR-FRIED PUMPKIN WITH RED CURRY

1 Tbsp oil

2-3 Tbsp red curry paste

2 onions, chopped

650 g (1.5 lb) pumpkin, peeled and sliced

1 Tbsp curry powder

1 1/2 cups coconut milk

3 Tbsp coriander leaves

1 red chilli, chopped

100 g eggplant

1/2 cup toasted almonds, roughly chopped

steamed basmati rice

Heat oil in a frypan or wok over medium heat. Add curry paste and onion and cook for 2 minutes. Add pumpkin and stir fry for 3 minutes. Add curry powder, coconut milk and coriander and allow to simmer slowly for 8 minutes or until pumpkin is soft. Stir through chilli, eggplant, and almonds, and cook for a further 2 minutes. Serve curry with bowls of steamed basmati rice.

Serves 4

"The New Cook" by Donna Hay, pg 77