A Thai curry jam-packed with plants. No need to faff about with rice with this one. Bursting with aromatic flavour, you’ll be left full of the good stuff.
Pumpkin carving season is here, and the chef at plant-based delivery box company Grubby is on hand with this beautiful recipe on how to use pumpkin seeds to create a delicious garnish to elevate your autumn recipes.
100% plant-based, Prep: 20 mins, Serves 2-3
P: 27g | C: 91g | F: 30g
Before you start:
Preheat the oven to 200 degrees/ 180 fan/gas mark 6 with a roasting tray heating up inside. You’ll need a chopping board, a sharp knife and a large deep-sided pan.
- 1 butternut squash
- 140g baby plum tomatoes 140g Brussel sprouts
- 1 pot Thai green curry paste
- 1 cube veg stock
- 1 tin lentils
- 1 sachet creamed coconut
- 25g pumpkin seeds
- Handful coriander
- Already at home: Salt & pepper and olive oil
- Peel, de-seed and chop the butternut into small 2cm cubes. Place on the roasting tray with a tablespoon of olive oil and a pinch of salt and pepper, then roast in the oven for 20-25 minutes until soft but with a bite. Add the whole tomatoes to the roasting tray for the final 3 minutes.
- Meanwhile, put the large pan on a medium heat with a tablespoon of olive oil, cut the Brussel sprouts into quarters and fry for 3-4 minutes. Next, stir in the Thai green curry paste, turn the heat to low and cook for a further minute. Crumble in the stock cube followed by the lentils (drained and rinsed) and 350ml boiling water. Stir and break in the creamed coconut, which will melt down. Simmer on a low heat for 8 -10 minutes.
- Toast the pumpkin seeds in a separate pan for 2-3 minutes until they start to char and pop. Take off the heat and set aside.
- Once the butternut is tender, tip this into the curry sauce along with the part roasted baby plum tomatoes. Add more water if you need to loosen it slightly and simmer gently for a final few minutes.
- Roughly chop the coriander and scatter over the curry just before serving along with the toasted pumpkin seeds. Dig in!