1 tbsp vegetable oil
1 onion, halved, thinly sliced
3 cloves garlic, crushed
1 cup Vietnamese curry paste or curry paste
1 tbsp Thai seasoning
750 g butternut pumpkin, peeled, deseeded, cut into 3 cm pieces
400 ml can coconut milk
1½ cups (375 ml) vegetable stock
400 g can chickpeas, drained
2 tsp fish sauce
Shredded lime rind, to garnish
Steamed jasmine rice and lime wedges, to serve
- Heat oil in a large saucepan over a medium heat. Add onion and garlic. Cook, stirring occasionally , for about 5 minutes, or until soft.
- Add curry paste and Thai seasoning. Cook, stirring, for 1 minute, or until fragrant. Add pumpkin, milk, stock and chickpeas. Bring to boil. Reduce heat. Simmer, uncovered, for about 20 minutes, or until pumpkin is tender and sauce is slightly thickened. Stir in fish sauce.
- Garnish with shredded lime rind. Serve with steamed rice and lime wedges.