PEANUT BUTTER PUMPKIN CURRY WITH CRISPY NOODLES

This is great for entertaining – add some jasmine or basmati rice to serve, if you like.

SERVES TAKES

4 less than 45 minutes fiercely, you’re ready to fry. Line a tray with kitchen paper, then use metal tongs to carefully add a small bunch of noodles at a time to the hot oil, frying for 10-20 seconds until pale golden and crispy. Drain on the kitchen paper.

Bring 1 litre water to the boil in a large saucepan, add the shallots and, once boiling again, cook for 4 minutes. Remove the shallots from the water with a slotted spoon.

Whisk the peanut butter, tomato purée, grated ginger and 1 tbsp syrup, soy sauce, lime juice and the coconut cream into the saucepan of water. Bring the broth back to a simmer, then return the shallots with the pumpkin and simmer for 15 minutes until the vegetables are tender and the sauce has thickened.

Stir through the spinach and season.

To make the relish, whiz the coriander, stalks and all, with the lime juice, water and oil to a loose pesto-like texture in a food processor.

Serve the curry in deep bowls, scattered with crispy noodles and topped with a spoonful of the coriander relish and a sprinkle of red pepper powder or chilli flakes.

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