Vegetarian panang curry with pumpkin and cauliflower

Recipe for a rich, creamy vegetarian panang curry with plenty of vegetables.

Course Main course

Cuisine Thai

Nøgleord Appetiser, Cauliflower, Pumpkin, Vegetarian

Total Time 30

Servings people

Calories 457kcal

400 g hokkaido pumpkin (red kuri squash) or sweet potato, cut into bite-sized pieces
250 g cauliflower, cut into small florets
1 green pepper, cut into large chunks
1 red pepper, cut into large chunks
1 onion, roughly chopped
2 cloves garlic, grated or crushed
2 cm fresh ginger, grated – about 1 tbsp
20 Thai basil leaves (or regular basil)
5 kaffir lime leaves
2 tins full-fat coconut milk (not light)
2-3 tbsp panang curry paste
1 1/2 tsp fish sauce
1 lime, juiced
Salt and pepper
A little soft light brown sugar or cane sugar (optional)
Toasted cashew nuts and chilli, to serve (optional)

Heat a little oil in a frying pan and fry the pumpkin pieces for about 5 minutes.
Add the cauliflower and fry for a couple more minutes – season with salt and pepper.
Add the onion, garlic and ginger and cook until the onion is translucent.
Then add the curry paste and stir well to combine – then add the peppers.
Pour over the coconut milk, add the fish sauce and lime leaves, and let the curry simmer over medium heat for about 10 minutes – until it is rich and creamy.
Check the pumpkin and cauliflower too: they should be just tender but still with a good bite. Give it a couple more minutes if you prefer them softer.
Stir the fresh basil leaves into the sauce and season to taste with freshly squeezed lime juice, salt and pepper.
Add a little soft light brown sugar if the dish needs a touch of sweetness.
Serve with boiled rice and, if you like, sliced chilli and toasted cashew nuts.
*Toasted cashew nuts are very easy to make and taste wonderful. Pour a little oil into a frying pan, add unsalted cashew nuts and fry over medium heat until golden on both sides.