Serves 4 – 6
15 ml sunflower oil
30 ml red or green Thai curry paste
1 medium onion, peeled and chopped
1 small red chilli, seeds removed, and sliced
750 g hubbard squash, peeled, and cut in 2.5 cm cubes
2 large sweet potatoes, peeled, and cut into 2.5 cm cubes
1 x 400 g tin “lite” coconut milk
250 ml vegetable stock
60 ml chopped coriander (optional)
5 ml dried oregano
15 ml soy sauce
4 to 5 sheets phyllo or samoosa pastry, lightly brushed with oil
Garnish: 20 ml pumpkin seeds; 20 ml sesame seeds
- Preheat oven to 180oC/160oC 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, hubbard squash, and sweet potato. Cook for 3 – 4 minutes.
- Add the coconut milk and 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 28 cm 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.
• Use butternut squash in place of hubbard squash.
• Place cut sweet potatoes into acidulated water to prevent discolouration.