Halloween Treat

Pumpkin and Coconut Curry

Cheap and delicious; this curry is ideal for a rainy November dinner. (Just like it is right now) It's also a great way to use up some pumpkin. If your household is anything like ours we seem to go a bit pumpkin crazy for Halloween. This is the dinner we are having tonight whilst we watch X-Factor, drink our organic farm cider and moan about our week.

Prep time - about 10 minutes. Cooking Time - about 30mins.

1 large potato

1/2 small pumpkin (you can use any squash such as butternut)

1 x white onion

1/2 a red chilli deseeded

1 small green chilli (take seeds out if you don't want it hot)

2 chopped garlic cloves

1 and 1/2 tablespoons of fresh ginger

1 chicken stock cube

1 tin of coconut milk

Chop your onion and sautee in a heavy based casserole dish. When translucent add the ginger, the chilli and the garlic - turn down to a low heat to prevent the items catching.

Peel and chop potato into approximately 5cm x 5cm chunks. Do the same for the pumpkin. Add the potato to the onions and let cook for about 5 mins until the outside goes a little transluscent.

Add the pumpkin and enough water to come to the level of the vegetables. Add a chicken (or veggie) stockcube and give a gentle stir. Turn up the heat to a mid-heat and allow the potatoes and pumpkin to simmer until just off soft ( approx 20 mins). Add in the coconut milk and stir. Cook for a further 5 mins.

Add a handful of corriander just before serving over a bowl of jasmin rice.

Note: It will be a slightly runny broth style curry rather than a thick paste curry. Don't be alarmed this is authentic for thai.