1 SHALLOT, 2 CLOVES GARLIC, 1 INCH KNOB FRESH GINGER, 2 RED CHILLIES, 1 RED PEPPER, 2 TBSPS THAI CURRY PASTE, 800G PEELED AND CUBED PUMPKIN AND SQUASH, 1 TIN COCONUT MILK, 1 TBSP HONEY (1 ACTUALLY USED FINO ARROPE), 1 TSP TURMERIC, SALT AND PEPPER, JUICE OF A LEMON, HANDFUL ROASTED CASHEWS
CHOP THE SHALLOT, GARLIC, GINGER AND CHILLI AND SAUTE IN OLIVE OIL FOR 2-3 MINS. ADD THE CHOPPED RED PEPPER AND THE CURRY PASTE, STIR AND COOK FOR A COUPLE OF MINS BEFORE ADDING THE CHOPPED PUMPKIN AND SQUASH (I USED BUTTERNUT BUT ANY WILL DO). AFTER ANOTHER COUPLE OF MINS ADD THE TIN OF COCONUT MILK (I ALSO ADDED A SLOSH OF WATER) ALONG WITH THE HONEY (OR ARROPE) - SEASON AND BRING TO THE BOIL THEN REDUCE THE HEAT AND SIMMER FOR 15 MINS STIRRING OCCASIONALLY.
WHILE THE CURRY IS SIMMERING AWAY, PREPARE SOME BASMATI RICE, AND BROWN THE CASHEW NUTS IN A FRYING PAN.
IF YOU WANT A CREAMIER SAUCE THEN, ONCE THE CURRY IS COOKED, SCOOP OUT HALF OF THE PUMPKIN ALONG WITH A COUPLE OF SPOONS OF JUICE AND QUICKLY WHIZZ IN A BLENDER TO CREATE A SMOOTH SAUCE - THEN ADD BACK IN TO THE MAIN DISH, ALONG WITH THE LEMON JUICE AND STIR. SERVE WITH BASMATI RICE, AND TOP WITH THE CRUNCHY CASHEWS.