Thai Red Pumpkin Curry

Adapted from Donna Hay

• Ready In: 22 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 2  onions, cut in wedges
• 2  teaspoons  grated gingerroot
• 1 -2  tablespoon Thai red curry paste
• 1  cup  vegetable stock
• 400  ml coconut milk
• 1 1⁄4 kg pumpkin, peeled and sliced
• 200  g asparagus, halved
• 200  g  pattypan squash, halved
• 1⁄2 cup  fresh Thai basil or 1⁄2 cup fresh basil

Directions

1. Heat wok or deep frying pan over high heat.
2. Add oil, onions, ginger and curry and cook 1 minute.
3. Add stock and coconut milk and bring to simmer.
4. Add the pumpkin, cover and cook for 5 minutes.
5. Add the eggplants and beans and cook another 5 minutes until the pumpkin is soft.
6. Stir in basil.
7. Serve with rice.