Special Diet

  • 500 g (1 lb) pumpkin, peeled, cut into 1 cm (½ inch) cubes
  • 1½–2 tablespoons sunflower oil
  • 2–3 tablespoons Massaman Curry Paste (see page 116)
  • 30 sun-dried goji berries (optional)
  • 1 onion, thinly sliced
  • 25 g (1 oz) roasted peanuts
  • 50 g (2 oz) green beans, topped and tailed, cut diagonally
  • 400 ml (14 fl oz) soya milk, well stirred
  • 2½ tablespoons light soy sauce
  • 40 g (1½ oz) coconut, palm or brown sugar, or 3 tablespoons clear honey
  • 2 tablespoons lime juice
  • 2 medium-sized tomatoes, quartered
  • a few slices of red chilli, to garnish

Cook the pumpkin in a saucepan of boiling water for 8–10 minutes or until tender, then drain.

Heat the oil in a saucepan and stir-fry the curry paste, goji berries (if using), onions and peanuts over a medium heat for 3–4 minutes or until fragrant.

Add the green beans and cook for 2–3 minutes. Add the soya milk, soy sauce, sugar or honey, lime juice and pumpkin and warm through for 2–3 minutes, or until the sugar has dissolved, stirring occasionally. Taste and adjust the seasoning. Add the tomatoes in the last few seconds.

Spoon into 4 serving bowls and garnish with a few slices of chilli.

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