RECIPES

Cauliflower and pumpkin Thai coconut curry

Ingredients

• 1 medium cauliflower
• 300-400g pumpkin
• 2-3 med size onions~ chopped
• 2-3 cloves of garlic~ crushed
• 1-2 blocks or tins of coconut cream
• 1 glass of wine
• 500ml stock or water
• 2-3 desertspoons oil for frying
• Spices: 1 teaspoon of Thai curry paste if appropriate or 2-3 teaspoons each ground coriander and cumin, half to 1 teaspoon of chilli and turmeric
• A good piece of galangal or conventional ginger
• A few curry or lime leaves
• 1 lemon grass stalk
• Half a block of tamarind
• A sprinkle of salt

• 1 thick-bottomed saucepan with lid

Method

• Just cover the tamarind with boiling water and leave to go soft for about an hour.
• On the fine side of a grater rub the washed ginger through, you will find the skin stays conveniently on the outside of the grater, the rest goes on the inside.
• Remove an outer leaf or two from the lemon grass if they look tough. Cut off the really thick woody end, slice it in half and shred as finely as possible. Alternatively you can cut it roughly and grind it in coffee grinder.
• Go back to the tamarind and using a fork mix it about, it should dissolve quite easily. Pass it through a sieve to get it really fine and the pips out, it can go straight into the spices after the next step.
• Fry the chopped onions and garlic in the oil till golden, stir in the spices, galangal or ginger, lemon grass, tamarind and salt, infuse for a few moments. Add the wine and reduce it in.
• Pour in the stock or water, broken up coconut block or milk, bring to simmering point and turn down the heat, allow the coconut to dissolve.
• Cut the pumpkin into large chunks, then using a large knife cutting down on a board you can then pare off the skin quite easily, then slice them into smaller pieces, one or two per person. Cut the cauliflower from the stem end into similar size fluorites, they will take about the same time to cook.
• Add them to the curry sauce, gently simmering for 3-4 minutes at the most. It seems better to leave them underdone and leave on the side with the lid on to infuse, your mind free to concentrate on the other dishes.
• You will be surprised to see how they practically cook themselves, once brought to the boil then left with the lid on in a warm place for 20 minutes.

Leftovers:

Re-heated curry for lunch is always a good bet.