Sweet Pumpkin and Peanut Curry

Ingredients

• 1 tablespoon vegetable oil
• 4 garlic cloves, crushed
• 4 shallots, finely chopped
• 2 tablespoons yellow curry paste
• 2 1/2 cups vegetable broth
• 2 kaffir lime leaves, torn
• 1 tablespoon fresh galangal
• 1 lb fresh pumpkin, peeled, seeded and diced
• 225 g sweet potatoes, diced
• 1 cup peanuts, roasted and chopped
• 1 1/4 cups coconut milk
• 1 1/2 cups mushrooms, sliced
• 1 tablespoon soya sauce
• 1 tablespoon fish sauce

Directions

1. 1

   Heat oil in large sauce pan. Add garlic and shallots and cook over medium heat, for 10 minutes or until softened and golden.

2. 2

   Add the yellow curry paste and stir-fry over medium heat for 30 seconds until fragrant. Add the stock, lime leaves, galangal, pumpkin and sweet potatoes.

3. 3

   Bring to boil, stirring frequently, then reduce heat to low and simmer gently for 15 minutes.

4. 4

   Add the peanuts and coconut milk and mushrooms. Stir in the soya and fish sauce sauce, simmer 5 minutes more.

5. 5

   Spoon into warmed individual bowls and garnish with pumpkin seeds.