ASIAN PUMPKIN RECIPES RECIPES

Steps:

• Heat oven to 220C/200C fan/gas 7. Toss the pumpkin in the oil, then sprinkle on the chilli powder, five-spice, 1 tsp black pepper and a pinch of salt, and mix well. Tip into a roasting tray in a single layer and cook for 25-30 mins until tender and starting to caramelise around the edges.
• About 5 mins before the pumpkin is cooked, heat a wok or large frying pan and add the broccoli plus 1-2 tbsp water. Cook for 2-3 mins, then add the bok choi, soy, vinegar and honey, and cook for a further 2-3 mins until the veg is tender. Add the lime juice, then divide between 2 plates with the pumpkin, coriander leaves and lime wedges.

Steps:

• To Cook Pour stock into large pot and bring to boil. Add galangal, half your garlic, lemongrass and chillies, and simmer for 5 mins. Add pumpkin and carrots, and simmer while covered for 5 mins or until tender. Heat oil in a separate pan, and stir fry the shallots and garlic for 2 mins, or until fragrant. Add curry paste to shallots and garlic and stir fry for another 2 mins. Transfer the shallots, garlic and curry paste into the pot with the now-softened carrot and pumpkin. Add the coconut cream, and Thai basil and simmer for a few mins. Toast pumpkin seeds in frying pan. To Serve Serve dish with or without rice and sprinkle on the toasted pumpkin seeds.