This is my recipe for today from Richard Hirschs, His & Hirsch’s cookbook
- 15ml sunflower oil
- 30ml red or green Thai curry paste
- 1 medium onion, peeled and chopped
- 1 small red chilli, seeds removed and sliced
- 750g hubbarb squash, peeled and cut into 2.5cm cubes
- 2 large sweet potatoes, peeled and cut into 2.5cm cubes
- 1 x 400g tin ‘’lite’’ coconut milk
- 250ml chicken or vegetable stock
- 60ml chopped coriander (optional)
- 5ml dried oregano
- 15ml soy sauce
- 4 to 5 sheets phyllo or samosa pastry, lightly brush with oil
- GARNISH – 20ml pumpkin seeds; 20ml sesame seeds
- Preheat oven to 180 degrees C/160 degrees C fan/gas mark 4
- Heat the oil in a large pan over a moderate heat; lightly fry Thai curry paste for 2 minutes.
- Add onion and cook until translucent, then add the chilli, hubbarb squash, and sweet potato. Cook for 3 – 4 minutes.
- Add the coconut milk and the stock; simmer for 15 minutes, until vegetables are just tender.
- Stir in the chopped coriander, oregano, and soy sauce. Pour mixture into a greased 20 x 28cm baking dish.
- Lightly bunch up phyllo pastry sheets which have been brushed with oil; and place over the top of the vegetables, completely covering the surface.
- Sprinkle over with pumpkin and sesame seeds.
- Bake for approximately 15 – 20 minutes, until the phyllo pastry is light golden in colour.
Variation – use butternut squash in place of hub barb squash
Sent with Love