Thai Style Mixed Pumpkin and Banana Curry

4 portions 

2tbsp olive oil 
1 onion finely chopped 
1 clove garlic, crushed 
40g/1½oz fresh peeled ginger finely chopped or grated 
½tsp fenugreek seeds 
1 stick lemon grass, finely chopped 
3tbsp Thai red curry paste 
650g/1lb 7oz mixed squashes e.g. butternut, pumpkin, acorn or gem, peeled, seeded and cut into a large dice 
6-8 small red chillies 
300ml/10floz vegetable stock 
300ml/10floz coconut milk 
2 bananas, peeled and diced 
Salt and freshly ground black pepper

Heat the oil in a large saucepan and add the onion, garlic, ginger and fenugreek seeds, cover with a lid and over a low heat cook these out stirring occasionally until the onion softens. Add the lemon grass and curry paste and stir in well. Add the pumpkin and mix it through to coat with the spices. 

Cover the pan again and allow to cook for about 3 minutes stirring occasionally. Then pour in the vegetable stock and coconut milk, add the whole red chillies and stir well, leave to barely simmer for 15-20 minutes until the vegetables are tender. 

Add the bananas; remove from the heat and season to taste.

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