- 1 red onion, finely chopped
- 2 tablespoons rice bran oil
- 2 cloves garlic, finely chopped
- 500g pumpkin, roughly chopped
- 3 tablespoons Thai yellow curry paste
- 1 tablespoon grated ginger
- juice and finely grated rind of 1 lime
- 2 x 400ml cans coconut milk
- 2 tablespoons fish sauce
- 2 teaspoons palm or brown sugar
- 400g can chickpeas, drained and rinsed
- 2 handfuls finely chopped spinach
- 1/4 cup thread coconut, lightly toasted
- coriander leaves for garnish
Place the onion, oil, garlic and pumpkin in a large saucepan and gently cook until the onions is starting to soften. Add the curry paste and ginger and cook, stirring, while the paste becomes fragrant.
Add lime juice and rind, coconut milk, fish sauce, sugar and chickpeas. Cook until pumpkin is almost tender and then add the spinach. Gently simmer until spinach has wilted.
Serve topped with toasted coconut and coriander leaves.
*The curry should have a balance of salt, sour and sweetness but is mild in terms of heat. The flavour will depend on the curry paste you use. Try adding extra fish sauce, citrus or sugar if flavours are not punchy enough, I also sometimes add a dash of soy sauce. I always buy Coq brand Thai pastes from an Asian supermarket and keep them in the fridge. They come in pottles and lasts for ages if kept refrigerated once opened.