Ingredients

The following ingredients have 4 Servings
  • 1 tbs melted coconut oil
  • 1 onion, cut into wedges
  • 2 tbs Thai red curry paste
  • 70g (1⁄4 cup) crunchy peanut butter
  • 1⁄2 bunch coriander, leaves picked, stalks and roots cleaned and finely chopped
  • 400ml can coconut cream
  • 2 tbs soy sauce or tamari
  • Juice of 1 lime
  • 4 kaffir lime leaves
  • 2 tbs coarsely grated palm sugar
  • 1.2kg butternut pumpkin, peeled, deseeded and cut into 5cm pieces
  • 3 large coliban potatoes, peeled and quartered lengthways
  • 80g (1⁄2 cup) salted roasted peanuts, coarsely chopped
  • 2 tbs coconut flakes, toasted steamed rice, to serve

Instruction

  • Preheat the oven to 200°C/180°C fan-forced.
  • Heat the coconut oil in a flameproof roasting tin over medium heat. Add the onion and cook, stirring, for 2-3 minutes or until softened. Add the curry paste, peanut butter and coriander stalk and root and cook for 1 minute or until aromatic. Stir in the coconut cream, soy sauce or tamari, half the lime juice, the kaffir lime leaves and sugar until well combined and bubbling.
  • Remove the tin from the heat. Add the pumpkin and potato and carefully toss until well coated. Place in the oven and bake for 1 hour or until the vegetables are tender and starting to char around the edges.
  • Squeeze over the remaining lime juice, top with the peanuts, toasted coconut flakes and coriander leaves and serve with steamed rice.