Thai pumpkin curry A delicious and fragrant vegan Thai curry, best served with heaps of jasmine rice. This recipe is part of the #PumpkinRescue. Ingredients (Serves 4) 2 tsp oil 1 large onion, sliced 2 garlic cloves, crushed 15g ginger, grated 3 tsp Thai curry paste 1kg pumpkin, peeled and diced 350ml coconut milk ½ Knorr vegetable stock pot Splash of boiling water Zest of ½ lime 2 lemongrass stalks, bruised Handful of fresh coriander, chopped Salt to taste Pepper to taste Thai Curry paste 1 small onion, diced 1 stalk lemongrass, diced 2 chilies 3 garlic cloves 15g fresh ginger, grated 2 tsp tomato puree 1 tsp ground cumin 1 tsp ground coriander 2 tsp soy sauce 1 tsp sugar 1 tsp chili powder 2 tsp lime juice 2 tsp coconut milk Method Blitz all the ingredients for the Thai curry paste, except for the coconut milk, in a food processor or a blender until smooth. Add coconut milk to the mixture and blitz again until smooth. Heat oil in a large saucepan or a wok. Add the onion, garlic, and ginger and fry for 4-5 minutes. Add the curry paste and pumpkin. Fry for another 4-5 minutes. Add the coconut milk, lime zest, and lemongrass. Add the stock cube along with the splash of boiling water. Stir well. Bring to boil, reduce the heat and simmer for 15-20 minutes or until pumpkin is tender. Stir occasionally and season with salt and pepper to taste. Garnish with chopped coriander leaves, and serve with jasmine rice.