Pumpkin

RECIPES & IMAGES EMMA GALLOWAY

Nothing symbolises the start of autumn more for me than pumpkins. Harvested in autumn, they are cheap and plentiful right about now. They’re also good keepers, if stored somewhere cool and with good airflow, meaning they’re one of my favourite vegetables to grow and eat throughout the cooler months.

PUMPKIN + JACKFRUIT YELLOW CURRY

I know people get nervous making Thai curries from scratch as the ingredient list can look a little daunting; however, it is a really straightforward process. You can also make the curry paste well in advance, as it stores in the fridge for up to 4 days, or double up this recipe and freeze in portions for quick and easy mid-week meals. Feel free to add some Asian greens or broccoli to the curry for a little colour, if you like. You’ll find tins of young green jackfruit at most supermarkets. It adds a ‘meaty’ texture to vegetarian dishes. I use buttercup pumpkin here as I love their dense texture, but you can use any flavoursome pumpkin.

SERVES 4 WITH RICE

YELLOW CURRY PASTE

5 shallots, unpeeled 6 cloves garlic, unpeeled 1 tbsp coriander seeds 1 tbsp finely grated ginger 3 red chillies, roughly chopped 1 lemongrass stalk, tender bottom part only, sliced thinly 2 tsp curry powder 1 tsp ground cumin 1 tsp salt

1 tbsp coconut oil 400ml tin coconut milk 2 tbsp coconut sugar 1½ tbsp soy sauce (gluten-free if needed) half a medium buttercup pumpkin, cut into bite-sized cubes (roughly 3–4 cups diced) 400g tin young green jackfruit, drained and rinsed well (available at Vetro) juice ½ lime cooked jasmine rice, sliced chilli and coriander leaves, to serve

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To make the curry paste, place unpeeled shallots and garlic into a dry heavy-based frying pan and cook over medium-high heat 8–10 minutes, stirring often, until the skins are charred and the insides tender. Remove from the pan and set aside. In the same hot pan, toast the coriander seeds 15–20 seconds while stirring, until golden and fragrant. Immediately transfer the toasted seeds to a mortar and pestle and grind to a coarse powder. Transfer ground coriander to food processor, peel shallots and garlic and add along with the grated ginger, chillies, lemongrass, curry powder, ground cumin and salt. Blend to form a smooth paste, adding 2–4 tablespoons water if needed to help it blend easier. To make curry, heat coconut oil in a saucepan over medium heat. Add curry paste and cook, stirring often, for 3–4 minutes until fragrant and slightly reduced. Add coconut milk, 200ml cold water, coconut sugar, soy sauce and diced pumpkin. Cut each piece of green jackfruit in half, if large, then add to the saucepan. Bring to the boil, then reduce to a simmer and cook 8–10 minutes or until the pumpkin is just tender. Remove from the heat and stir through lime juice. Serve immediately with jasmine rice, sliced chillies and coriander leaves.

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PUMPKIN + KIMCHI FRIED RICE

I’ve used butternut pumpkin here, but any flavoursome pumpkin will do. Do your best to dice it as finely as you can to ensure quick cooking. If vegetarian or vegan, ensure your kimchi is free of fish-sauce. For added protein, serve topped with a fried egg or tofu. This recipe can easily be doubled to feed more.

SERVES 2

1½ tbsp coconut, olive or peanut oil 2 spring onions, finely sliced 2 cloves garlic, finely chopped 1 cup pumpkin, finely diced 2 cups cold cooked jasmine rice (leftover rice is perfect) ½ cup kimchi, roughly chopped 2 tsp soy sauce (gluten free, if needed) 1 tsp toasted sesame oil 1 tsp sesame seeds, lightly toasted fine salt and ground white pepper Heat oil in a large frying pan over high heat. Add finely diced pumpkin and cook, stirring often, for 3–4 minutes, until starting to colour and just tender (this time could vary if your dice is a little on the large side). Add the white parts of the spring onion and chopped garlic and cook for a further minute before adding the cold rice. Cook, stirring often until warmed through and the grains have separated. Add kimchi, stir well and remove from the heat. Stir through soy sauce, sesame oil, sesame seeds and half the sliced green spring onion tops. Season with salt and ground white pepper, to taste and serve immediately, topped with remaining sliced green spring onion tops.

Emma Galloway mydarlinglemonthyme.com @mydarlinglemonthyme

Emma Galloway is a former chef, food photographer and creator of the multi-award winning food blog My Darling Lemon Thyme. She is the author of three cookbooks, her latest book Every Day was released in April 2021. She lives in Raglan with her husband and two children.