Pumpkins are cheap, colourful and full of flavour. Make the most of them before they disappear for Halloween!
Method
- Heat the oil in a large heavy-based pan and add two of the sliced onions. Cook over a medium heat for 5-10 minutes until lightly coloured. Add the garlic and ginger and cook for 1 minute. Remove with a slotted spoon and put aside.
- Add the lamb and fry to brown on all sides. Add the pumpkin and aubergine and cook for 5 minutes. Return the onions to the pan. Stir well to mix.
- Add the chilli powder and curry paste and cook for 1 minute, then pour in the coconut milk and stock*. Cover, bring to the boil, then cook on the hob over a low heat for 20 minutes, or until the lamb is tender.
- Meanwhile, put the remaining sliced onion in a bowl, add the lime juice and chopped coriander and toss well.
- Serve the curry topped with the marinated onion and basmati rice.
Serves: 5
Time: 1 hr 45 minutes
Suitable for freezing.
*Allergy advice
Stock cubes may contain gluten.