Like some kind of fridge-dwelling Gremlins, the tricky-to-prepare seasonal vegetables are multiplying, and keeping their numbers under control can be impossible. Sure, the odd pumpkin and bunch of beetroot is all well and good, but as we're now into squash, celeriac, jerusalem artichoke, kohlrabi and swede season, and getting through it all while all the produce is at its best becomes the main mealtime theme.
Having covered soups, mash and pies already, I decided to make a Thai-style broth with the kabocha squash that surfaced in my fridge this week. I based this recipe around a simple red curry and rice noodles recipe, and just added in the other components I fancied. This recipe is also totally gluten and soy free, as I made it for my bff Naomi, and you could easily change the noodles to rice if you like.
Kabocha squash and coconut broth
Makes enough for four
1 packet Thai red curry paste, or 3 tbsp if you're using a jar
1 white onion, sliced
3 garlic cloves, peeled
2 red chillies
3 inches grated ginger
Juice of 1 lime
1 bunch of coriander
2 tbsp sunflower or coconut oil
1 small kabocha squash, peeled, deseeded and chopped into large bitesize chunks
1 litre vegetable stock
1 tin coconut milk
4 portions rice noodles
2 handfuls of mange tout or sugar snap peas
1 handful shredded greens or cabbage
2 chopped spring onions for garnishing with any extra lime
Begin by preparing your souped-up curry paste. Using a food processor or hand blender, mix together the curry paste, onion, garlic, chillies, ginger, lime, about half the coriander and the oil.
In a large pan or wok, gently fry the mix, before adding in the chopped squash. Allow the squash to cook for about 3 minutes in the paste, before adding in the vegetable stock and coconut milk. Simmer for around 20 minutes, until the squash is soft.
Add in the rice noodles, mange tout and shredded greens, and heat for a further 3-5 minutes, until the noodles are ready and the greens are properly cooked. Ladle into bowls with the spring onions and lime wedges, and you're done.