Sandra Dallimore and I went to the amazing Chin Chin last week – gorgeous Asian restaurant in Flinders Lane in Melbourne – and tried their Yellow Pumpkin & Aubergine Curry – we have experimented with our own version this evening and it was incredible – here it is!
In a pestle & mortar, make a paste with:
2 x whole star anise
2 teaspoons coriander seeds
1 or 2 large garlic cloves
2 teaspoons dried red chili flakes
Seeds from seven cardamon pods
2 teaspoons lemongrass
2 teaspoons turmeric
Zest of one lime
5 thinly sliced kaffir lime leaves
2 teaspoons coconut oil
Do the anti-clockwise shimmy and blend till smooth and delectable 😉
Add to a saucepan and saute gently till the flavours start to pop and sing.
Add one tin of coconut milk and simmer gently for a few minutes then add small cubes of pumpkin/butternut squash and cook for a few minutes.
Add broccoli and, if you feel to, some protein – meat/fish/prawns – Sandra and I had firm white fish – cook through – time will vary depending on your protein choice. Or stay with simply vegetable and add aubergine too.
Stir through gently chopped basil (Thai or Italian), the juice of the lime and fresh coriander/cilantro just before serving.