Serves: 4-6
Preparation time: 15 to 30 minutes
Ingredients
1 small pumpkin peeled and cut into pieces
2 large onions peeled and cut into pieces
2 tablespoons brown sugar
4 tablespoons olive oil
2 tablespoons Thai red curry paste (preferably freshly home made or from the local talart).
3 tablespoons ginger, finely grated
2 L chicken stock
200 mL coconut milk
2 cups fresh greens, chopped e.g. coriander, shallots.
Juice of 2 limes
Method
Preheat barbecue oven.
Place sweet potato and onion on a large baking tray.
Scatter the brown sugar and half the oil over the top and shake the tray to coat the vegetables.
Bake the vegetables in barbecue oven for 45 minutes, turning a few times during cooking.
Once cooked, the potatoes and onions should be honey brown and caramelised, but not black.
Into a large, deep pot add the remaining oil, curry paste and ginger.
Cook over a medium heat for about 3 minutes until aromatic.
Add cooked vegetables and combine.
Pour in the stock and simmer for about 15 minutes.
Blend the mixture until smooth.
Add the coconut milk, stir through and simmer for 3-5 minutes.
Add the fresh greens, stir in well and add the lime juice to taste.
Stir well and serve.
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