Serves: 2

This sweet, savoury and spicy Japanese curry uses pumpkin instead of kabocha squash – a Japanese ingredient which is commonly used to make this dish. Packed full of vegetables, the pumpkin, broccoli and green beans all deliver a dose of vitamin C, making this perfect for supporting your immune system during cold and flu season. The spice concentrations can be easily adjusted to add more or less heat, so you can adjust it to your taste.

Ingredients

2 red onions, finely diced
3 garlic cloves, thinly sliced
1 lemongrass stalks, thinly sliced
2.5cm piece of galangal, peeled and thinly sliced
1 tbsp hot curry paste
3 tbsp tamari
2 tbsp madras curry powder
1 tbsp chilli powder
1 tbsp ground turmeric
100ml chilli oil
400ml can coconut milk
A pinch of salt
1 tsp sugar
200g pumpkin, peeled, deseeded and cut into 2cm cubes
150g long grain or basmati rice
1 tablespoon vegetable oil
60g long-stem broccoli
1 red pepper, finely diced
60g green beans
1 tbsp crispy onions (to serve)
1 red chilli, thinly sliced (to serve)
1 handful of mint (to serve)
Lime wedges (to serve)

Method

Add half of the onion and two-thirds of the garlic along with the lemongrass, galangal, curry paste, tamari, and spices to a blender or food processor and blitz to create a fine paste.
Heat the chilli oil in a large saucepan over a low heat. Add the paste and cook, stirring, for five-10 minutes to bring out the flavour and aromatics.
Add the coconut milk, salt and sugar and simmer for five to six minutes until oil starts to appear around the sides of the pan. Meanwhile preheat the oven to 180°C (350°F), gas mark four.
Arrange the pumpkin on a large baking tray and roast for about 15 minutes, or until tender. Meanwhile, cook the rice according to the packet instructions.
Heat the vegetable oil in a frying pan over a high heat. Fry the remaining onion and garlic along with the broccoli, red pepper and green beans for two to three minutes. Remove the pumpkin from the oven, add to the pan and stir-fry for a further three minutes. Add the cooked vegetables to the pan and stir-fry for a further three minutes.
Add the cooked vegetables to the pan with the curry sauce and bring to the boil over a medium heat. Allow to simmer for three minutes.
Divide the rice between two bowls or plates and top with the curry. Garnish with crispy onion, chilli, mint sprigs and lime wedges.

3 healthy and delicious plant-based recipes for breakfast, lunch and dinner from the new Wagamama cookbook