Pumpkin & tomato curry

• 500g pumpkin, peeled, cut into 2cm chunks
• 40ml (2 tablespoons) vegetable oil
• 4 eschallots (preferably Asian red - see notes), peeled, roughly chopped
• 2 garlic cloves
• 1/2 teaspoon turmeric
• 2 stalks lemon grass, finely chopped (use white core only)
• 1 1/2 tablespoons Thai red curry paste
• 2.5cm piece ginger, peeled, chopped
• 3 tablespoons salted cashews
• 200ml Campbell's Real Stock Chicken
• 400ml coconut milk
• 20ml (1 tablespoon) lime juice
• 20ml (1 tablespoon) fish sauce
• 2 tomatoes, peeled, seeds removed, cut into thin crescents
• Steamed SunRice Brown Medium Grain Rice, to serve
• Thin batons of cucumber, shredded kaffir lime leaves and fried Asian shallots (see notes), to serve

Energy 1631kJ	Fat saturated 17.00g
Fat Total 33.00g	Carbohydrate sugars 11.00g
Carbohydrate Total 16.00g	Dietary Fibre g
Protein 6.00g	Cholesterol mg
Sodium 1032.33mg

All nutrition values are per serve.

1. Step 1

   Preheat the oven to 200°C.

2. Step 2

   Toss the pumpkin in half the vegetable oil. Spread onto a baking tray and roast for 20-25 minutes or until just cooked. Set aside.

3. Step 3

   Meanwhile, place the eschallots, garlic, turmeric, lemon grass, curry paste, ginger and nuts in a processor and blend to a paste. Heat remaining oil in a frypan or wok, add the paste and cook for 1-2 minutes. Add the stock, coconut milk and pumpkin and simmer for 10 minutes.

4. Step 4

   Add lime juice, fish sauce and tomatoes and cook for a further minute. Place some rice in a bowl. Ladle spoonfuls of the curry over the rice and garnish with cucumber, lime leaves and fried shallots.

If eschallots are unavailable, substitute with a brown onion. Kaffir lime leaves and fried Asian shallots are available from Asian supermarkets.