Vegan Pumpkin Rendang Curry

Nutrition per serve

Ingredients

• 500g kent pumpkin
• 100g snow peas
• 1pcs lime
• 20g shredded coconut
• 200ml coconut milk
• 150g basmati rice
• 45g rendang curry paste
• 15ml vegetable oil
• 10ml soy sauce

Method

1. Step 1 — Prep ingredients
   Peel the pumpkin and cut into 2cm chunks. Trim the stems from the snow peas, removing the strings from one side. Finely grate the zest of half the lime, then juice the half. Cut the remaining lime into wedges. Put the lime zest, lime juice, shredded coconut and 1 tsp coconut milk in a bowl. Using clean hands, massage the coconut until softened (see Kitchen 101).
2. Step 2 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 12 mins or until tender. Drain.
3. Step 3 — Soften pumpkin
   Meanwhile, heat 1 tbs vegetable oil in a medium deep frypan over medium-high heat. Cook the pumpkin, stirring, for 5 mins or until golden. Add the curry paste and cook, stirring, for 1 min or until fragrant.
4. Step 4 — Simmer curry
   Add the remaining coconut milk and 125ml (½ cup) water to the pumpkin. Bring to the boil, then reduce the heat to medium and cook, covered, for 6-8 mins until the pumpkin is almost tender. Add the snow peas and 2 tsp soy sauce and cook, uncovered, for a further 3 mins or until the snow peas are tender. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the rice and pumpkin curry among bowls and scatter over the coconut lime sambal. Serve with the lime wedges and enjoy!
6. Step 6 — Kitchen 101
   Massaging the shredded coconut helps it absorb the lime juice and coconut milk, making it more flavoursome and softer to eat.

Allergens

Sojabohnen, Sulfit