Name: Pumpkin and snake bean curry with rice noodles
Yield: 4
Ingredients: 750 gm butternut pumpkin, cut into wedges; 1½ cups (firmly packed) coriander leaves, plus extra to serve; 6 coriander roots, scrubbed; 4 kaffir lime leaves, shredded; 4 red shallots, coarsely chopped; 2 garlic cloves, finely chopped; 2 cm piece of ginger (10 gm), finely chopped; 2 small red chillies, finely chopped, or to taste; 2 lemongrass stalks (white part only), finely chopped; 60 ml (¼ cup) vegetable oil; 500 ml (2 cups) coconut milk; 500 ml (2 cups) chicken stock; 250 gm cherry tomatoes, halved; 50 ml fish sauce; ½ bunch snake beans, cut into 5cm lengths; 3 limes, juice only (or to taste), plus extra wedges to serve; 1 tbsp caster sugar, or to taste; 140 gm dry medium rice stick noodles; To serve: fried shallots

This curry paste makes double what you need (it’s difficult to process small amounts), so freeze the rest.

Ingredients

750 gm butternut pumpkin, cut into wedges

1½ cups (firmly packed) coriander leaves, plus extra to serve

6 coriander roots, scrubbed

4 kaffir lime leaves, shredded

4 red shallots, coarsely chopped

2 garlic cloves, finely chopped

2 cm piece of ginger (10 gm), finely chopped

2 small red chillies, finely chopped, or to taste

2 lemongrass stalks (white part only), finely chopped

60 ml (¼ cup) vegetable oil

500 ml (2 cups) coconut milk

500 ml (2 cups) chicken stock

250 gm cherry tomatoes, halved

50 ml fish sauce

½ bunch snake beans, cut into 5cm lengths

3 limes, juice only (or to taste), plus extra wedges to serve

1 tbsp caster sugar, or to taste

140 gm dry medium rice stick noodles

To serve: fried shallots

Method

Main

1.Steam pumpkin over a saucepan of boiling water until tender (10-15 minutes).

2.Meanwhile, process coriander leaves and roots, lime leaves, shallot, garlic, ginger, chilli, lemongrass, and half the vegetable oil in a food processor until very finely chopped.

3.Heat remaining vegetable oil in a large saucepan over medium-high heat, add half the curry paste, stir continuously until fragrant (1-2 minutes). Add coconut milk and stock, bring to the boil, add tomato and fish sauce, reduce heat to medium, simmer until tomato breaks down (5-7 minutes). Add snake beans and steamed pumpkin, simmer until just tender (4-5 minutes), season to taste with lime juice and caster sugar (curry should taste hot, sour, salty and sweet).

4.Meanwhile, bring a large saucepan of water to the boil, add noodles and cook until just tender (3-4 minutes), drain, add curry and serve immediately with fried shallots, extra coriander and lime wedges.

Styling by Emma Knowles