Spice things up with Wagamama's pumpkin curry

Published 26 Oct 2009 23:00 0 Comments

Recipe

Try this yummy seasonal recipe from Wagamama this Halloween.

INGREDIENTS

3 tablespoons vegetable oil

1 small pumpkin, peeled, deseeded and cut into wedges

2 courgettes, cut into small chunks

6 button mushrooms, halved

4 baby sweetcorn

handful of sugarsnap peas

4 x 2.5cm (1in) cubes of firm tofu

200ml coconut ginger sauce (see below)

100g brown rice

2 handfuls of baby spinach

handful of chopped coriander

For the coconut ginger sauce

4 tablespoons vegetable oil

3 garlic cloves, peeled and finely chopped

2.5cm (1in) piece of fresh ginger root, peeled and grated

2.5cm (1in) piece of galangal, peeled and grated

4 lemongrass sticks, outer leaves removed, finely chopped

500ml hot water

½ teaspoon salt

2 teaspoons sugar

200g canned coconut milk

3 tablespoons roughly chopped fresh coriander

salt and pepper

*

1. Heat a wok over medium heat for 1-2 minutes or until completely hot and almost smoking and add the vegetable oil. Add the pumpkin, courgettes, mushrooms, baby sweetcorn and sugarsnap peas and stir fry for 2 minutes.

2. Add the tofu and the coconut ginger sauce, season with a little salt and continue cooking for a further 15-20 minutes, or until the pumpkin is tender.

3. Cook the rice according to the instructions on the packet. Drain and divide between 2 plates. Scatter the baby spinach on the plate alongside and spoon over the curry. Sprinkle with chopped coriander.

For the coconut ginger sauce

1. Heat the oil in a heavy-bottomed frying pan over a low heat. Add the garlic, ginger, galangal and lemongrass. Sauté gently over a moderate heat for 6-8 minutes, stirring until softened and fragrant but not coloured.

2. Add the hot water, bring to the boil then add the salt, sugar and mikku powder. Lower the heat and simmer for a further 20 minutes until reduced by half.

3. Stir in the coconut milk, heat for a further 2 minutes and remove from the heat.

4. Add the chopped coriander. Check the seasoning before serving and adjust if necessary.

To try more delicious dishes and enjoy the full wagamama experience, find your nearest wagamama restaurant on The Oracle's Riverside

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