Sharwoods
Roasted pumpkin with Thai red curry sauce
A warming dish to serve on Halloween or Bonfire night. Roasted pumpkin and sweet potato in a medium hot curry sauce with a hint of lemongrass and lime leaf. Great on its own or delicious served with sizzling sausages, or roughly mash and use as a filling for hot, steaming wraps.
Preparation time: 10 mins
Cooking time: 45 mins
Serves: 2-3
Sharwood's Thai Red Curry Cooking Sauce
Our Thai Red Curry sauce is a ...
Shopping list:
1 small (approx 1 kg) pumpkin cut into chunks
1 medium sweet potato cut into chunks
1 small onion cut into chunks
1 carrot cut into chunks
2 Tbsp vegetable oil
1 garlic clove finely chopped
1 jar of of Sharwood's Thai Red Curry Cooking Sauce
1 Tbsp basil chopped to garnish
Method:
1) Preheat the oven to fan 210ºC, conventional 230ºC, Gas Mark 8.
2) Toss the pumpkin, sweet potato, onion and carrot in the oil and garlic.
3) Place in an ovenproof dish and bake for 35-45 mins or until cooked.
4) Pour sauce into a pan and heat through.
5) Pour the sauce over the vegetables.
6) Serve immediately garnished with chopped basil.
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Cooking Tip
Stir-frying rice
For restaurant-quality stir-fried rice, cool your boiled rice in the fridge with the lid off. Before frying the rice, pour a tablespoon or two of oil into the rice and gently separate the grains with your fingers.