Try this very easy, very tasty recipe for a meat-free meal.

2 tbsp cooking oil
½ a buttercup pumpkin cut into 2cm chunks
1 eggplant cut into 2cm chunks
1 400ml can coconut cream
zest of 1 lime
2 tbsp lime juice
1 tbsp red curry paste
2 tsp fish sauce
Small handful of coriander

Heat oil in a heavy fry pan and fry the pumpkin and eggplant until lightly browned. Add the curry paste and fry for another minute or two. Add the coconut cream, lime juice, ½ the zest and the fish sauce. Simmer, uncovered until the vegetables are tender. Season to taste. Garnish with toasted coconut threads, the rest of the lime zest and chopped coriander. Serve with basmati rice.


    • Although it won’t be quite the same, you could replace the fish sauce with a teaspoon of miso or even soy sauce, which will give the flavour a boost.

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