Spicy Courgette, Spinach & Pumpkin Coconut Curry from The Sugar Club Cookbook by Peter Gordon

Name: Spicy Courgette, Spinach & Pumpkin Coconut Curry from The Sugar Club Cookbook by Peter Gordon
Ingredients: Sea salt or Asian fish sauce; 600g (1¼lb) washed and picked spinach (if the leaves are large, chop them in half); 500g (18oz) fleshy pumpkin or butternut squash, peeled, de-seeded and cut into 1cm (⅓in) dice; 600ml (1 pint) unsweetened coconut milk; 4 courgettes, cut into 8mm (¼in) slices; 1 teaspoon freshly ground coriander seeds; 1 teaspoon freshly ground cumin seeds; 100ml (3½fl oz) sesame oil; ½ teaspoon powdered cloves; ½ cinnamon stick (or 1 teaspoon ground cinnamon); 1 medium-sized red onion, peeled; 1 teaspoon freshly ground fennel seeds; 6 cloves of garlic, peeled; 1 large red chilli, stem removed; 3 thumbs of peeled ginger; 6 lime leaves; 3 lemon-grass stems

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This curry base can be used for meat and fish as well – adjust the amount of spices and chilli to suit your taste. The paste can be made up in large quantities and kept, tightly covered, in the...

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Ingredients

Sea salt or Asian fish sauce
600g (1¼lb) washed and picked spinach (if the leaves are large, chop them in half)
500g (18oz) fleshy pumpkin or butternut squash, peeled, de-seeded and cut into 1cm (⅓in) dice
600ml (1 pint) unsweetened coconut milk
4 courgettes, cut into 8mm (¼in) slices
1 teaspoon freshly ground coriander seeds
1 teaspoon freshly ground cumin seeds
100ml (3½fl oz) sesame oil
½ teaspoon powdered cloves
½ cinnamon stick (or 1 teaspoon ground cinnamon)
1 medium-sized red onion, peeled
1 teaspoon freshly ground fennel seeds
6 cloves of garlic, peeled
1 large red chilli, stem removed
3 thumbs of peeled ginger
6 lime leaves
3 lemon-grass stems