Stephen Jackson: Pumpkin with ginger, coconut milk and lime

Nov 21 2008 by Our Correspondent, Huddersfield Daily Examiner

THIS is my take on Nigel Slater’s wonderful original recipe – feel free to tinker as I have.

Grapeseed or sunflower oil

2 medium onions, very finely sliced

1 large knob of fresh ginger, peeled and minced very finely (or grated)

3 cloves garlic, minced

3 birds-eye chilis, finely chopped (wash your hands!)

5 stalks of lemon grass, peeled down to the soft centre and finely chopped

2 teaspoons ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

800g tinned tomatoes

400ml vegetable stock (Marigold bouillon)

1.5kg peeled and seeded pumpkin flesh, in large 5-6cm chunks

250ml coconut milk

100g creamed coconut (the hard paste in sachets) the juice of a lime, a small handful of mint leaves, shredded

salt

A couple of shallots, finely sliced (for garnish)

A few unsalted cashew nuts or peanuts (for garnish)

a small handful of coriander leaves

Heat a couple of tablespoons of the oil in a deep heavy-based saucepan, and add the onions. Add a pinch of salt. Cook very gently, stirring frequently until the onions have softened. Add the garlic, the chili, the lemongrass and the ginger, and cook for a further 10 minutes or so, stirring frequently. Add the spices and cook for another 5 minutes to allow the oils to be released. Stir the tinned tomatoes into the onions, and then pour in the stock. Bring the mixture to the boil then turn down to a gentle simmer.

Pop the pumpkin into the pan and simmer until cooked through. This could be 10-25 mins. Stir in the coconut milk, the coconut cream, and continue cooking for a couple of minutes. Stir in the lime juice and the shredded mint. .

In a small pan, heat a moderate amount of the oil (enough to deep-fry the shallot). Add the shallots, being careful that they don’t spit, and deep-fry until they are frizzled and golden. Drain on kitchen paper and sprinkle on to the pumpkin. Add garnish.