In my household, when summer fades, the pumpkin recipes come out. If you’ve never cooked with pumpkin before, don’t be scared! It’s so full of flavour and a perfect addition to a gluten-free or dairy-free diet. It’s also very healthy and nutritious, and low enough in calories that I used it quite often when I was on the fast (5:2) diet.
I honestly just love PUMPKIN SEASON! I never really ate it until a few years ago, but it’s a highly underrated food here in Europe. I know Americans go nuts for pumpkin, and with good reason. It can be baked into pumpkin pies, pumpkin breads, pumpkin cookies and so on, but this year I have decided not to gain masses of weight for no reason so I’ll be taking the healthy approach – using it in savoury dishes!
The pumpkins available over here look to be a different variety than you find in the UK – but they are equally cute and equally lekker as the Dutch would say. My only gripe with pumpkins is that they are such a pain to prepare. I have a pretty sharp set of knives, and I invariably end up swearing at the poor defenceless pumpkin. But since they are only available for a short time, I suffer through the sawing, gritting my teeth, until it is cut up and I am ready to cook. I much prefer pumpkins to their butternut squash cousins as they have a much softer texture when cooked, and a bit of a sweeter flavour.
This recipe is something I like to throw together on a chilly day. Don’t worry too much about quantities or the additional veg, you can substitute the red pepper and courgette for whatever you like really! It’s a good dish for using up bits and pieces of leftover veg in the fridge. This recipe makes 2 generous servings, so you may have a portion of leftovers to heat up for lunch the next day!
As always, the amount of curry paste you put in is entirely up to you. I always recommend tasting it first to see how hot it really is. Supermarket curry pastes tend to be less hot than ones bought from Asian shops. I have also tried this dish with red and with green curry paste, so it’s up to you as to which you prefer.
If it’s a very hot paste, use about 1/2-1 tsp. If it’s a bit milder, use 1-2 tbsp. Remember, you can always add half at the beginning, taste it later on, and add more if you think it’s necessary.
Spicy prawn, pumpkin and coconut curry
By October 16, 2013Published:
- Yield: 2 Servings
- Prep: 15 mins
- Cook: 30 mins
- Ready In: 45 mins
A warming and creamy dish that's perfect for chilly Autumn days. Gluten and dairy free.
- 1 red onion chopped
- 1/2 small pumpkin Approximately 400g
- 250g prawns Uncooked and deshelled
- 1 can coconut milk
- 1 tbsp curry paste red or green, whichever you prefer
- 1 red pepper optional
- 1/2 courgette optional
- 200 ml passata
- salt and pepper to taste
- Fry the onion in a little oil until soft.
- Add a tablespoon of curry paste to the onions. Stir it in well and add the coconut milk.
- Stir well then add the passata.
- Add pumpkin, pepper and courgette. Bring to the boil then lower the heat and simmer for 10 minutes. Have a taste of the coconut and make sure it's spicy enough for you!
- Add the prawns and keep simmering gently until they are pink.
- Serve with fluffy white rice!