A comforting dish that shows off hearty squash, this pumpkin curry is a winner for cooler evenings. You can use any winter squash you like – it’s very good made with kabocha squash or crown prince.
Tip: If you want to make this a vegetarian dish, you can swap out the shrimp paste and fish sauce for an equal amount of Japanese miso.
Metric Cups Imperial
- 90 ml groundnut oil or other neutral-tasting oil
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp paprika
- 8 fresh or dried curry leaves
- 2 medium onions, sliced
- 1 spring onion (scallion), shredded
- 4 garlic cloves, sliced
- 1 piece of ginger (approx 2cm/0.7in), peeled and sliced
- 1 butternut or kabocha squash, peeled and cubed
- 1 tbsp sugar
- 1 tsp shrimp paste (belacan)
- 2 tbsp fish sauce
- Cuisine: Burmese
- Recipe Type: Curry
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 45 mins
- Serves: 2
- Heat the oil in a saucepan over a high heat. Add the turmeric, coriander, cumin, paprika and curry leaves to the oil and allow to sizzle for a few seconds.
- Now turn the heat down to medium and add the onions, spring onion, garlic and ginger. Fry for 10 minutes until fragrant and the onions have wilted and some have crisped up.
- Add the squash, sugar, shrimp paste and 300ml/10floz of water. Stir well.
- Cover and cook for 25 minutes, or until the squash is tender.
- Add the fish sauce, stir again and serve with steamed rice.