Slow-baked pumpkin and cashew curry

dscn0108Roughly dice 1-2 kg pumpkin (remove the skin as you go), and arrange in a single layer in a baking tray. Top with a handful or two of cashews and a whole bunch of spring onions roughly chopped. Fry off about a cupful of a Thai curry paste (I use my own home-made general purpose one – shallots, garlic, coriander, lemongrass, chilli, shrimp paste and a few other bits and pieces depending upon my mood) and once it begins to separate, add coconut cream and combine well. Pour over the pumpkin in the tray.

Make a cartouche – a piece of baking paper cut to the right size to cover the ingredients you’re cooking, which is much easier to dscn0110do with a square baking tray than a round saucepan – and cover the pumpkin. Sit another tray on top of the cartouche so it doesn’t start to fly away in the oven (fire hazard!) and put in a 120c oven for about four hours.

Top with a mix of shredded coconut and coconut sugar (be generous), drizzle with fish sauce and lime juice, and bake uncovered at 180 for 15-20 minutes to brown the coconut. (You’re effectively making a sort of crumble here). Stir together to serve, and top with crispy shallots.