Pumpkin
with coconut milk
This
is a very appetising vegetarian dish with a loose Malaysian
influence. It is very rich and goes well with a mixed stir-fried
vegetable (Vietnamese style) and rice. This, with one other
dish, feeds three to four.
Half
a medium sized Asian pumpkin (the type with a hard green
skin)
4 cloves of garlic
1 large onion
1 piece of ginger the size of half a wine bottle cork
1 piece galangle (optional), same size as the ginger
generous pinch of ground cloves
1 stalk lemongrass
2 tablespoons Thai sweet chilli sauce
1 teaspoonful ground cumin
1 teaspoonful coriander powder
1/2 bunch fresh coriander (chopped)
1 can coconut milk
1 tomato
1 tablespoon of soy sauce
Combine
garlic, onion, lemongrass (remove hard outer counting and
chop finely), galangal in a food processor and blend to
a course paste.
Heat some oil in a pan and add ground cumin, coriander and
the pinch of cloves and fry lightly for a minute or so.
Stir in the mix from the processor and add chilli sauce,
cook for two to three minutes. Add the pumpkin, which has
been skinned and chopped into large cubes approximately
and inch square. Stir and fry for about a minute and add
coconut milk and soy sauce. Cover and cook until the pumpkin
is nearly soft and stir in the tomato which should
have been grated to a pulp. Continue cooking until pumpkin
is fully cooked, but not disintegrating. Its now ready
to serve. Garnish with chopped fresh coriander.
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