Vegan Pumpkin Rendang Curry

with Snow Peas and Coconut Lime Sambal

1 tbs vegetable oil

2 tsp soy sauce

fine grater

medium saucepan

medium deep frypan or saucepan with lid

Peel the pumpkin and cut into 2cm chunks. Trim the stems from the snow peas, removing the strings from one side. Finely grate the zest of half the lime, then juice the half. Cut the remaining lime into wedges. Put the lime zest, lime juice, shredded coconut and 1 tsp coconut milk in a bowl. Using clean hands, massage the coconut until softened (see Kitchen 101).

Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 12 mins or until tender. Drain.

Meanwhile, heat 1 tbs vegetable oil in a medium deep frypan over medium-high heat. Cook the pumpkin, stirring, for 5 mins or until golden. Add the curry paste and cook, stirring, for 1 min or until fragrant.

Add the remaining coconut milk and 125ml (½ cup) water to the pumpkin. Bring to the boil, then reduce the heat to medium and cook, covered, for 6-8 mins until the pumpkin is almost tender. Add the snow peas and 2 tsp soy sauce and cook, uncovered, for a further 3 mins or until the snow peas are tender. Remove the pan from the heat. Taste, then season with salt and pepper.

Divide the rice and pumpkin curry among bowls and scatter over the coconut lime sambal. Serve with the lime wedges and enjoy!

Massaging the shredded coconut helps it absorb the lime juice and coconut milk, making it more flavoursome and softer to eat.