For the Pumpkin Curry:
1 Tbsp cooking oil (olive or coconut)
1/2 Onion (chopped)
2 stalks of lemon grass, cut into 3 inch lengths
1 tsp dried or 2 tsp fresh ginger, salt and pepper to taste.
1/2 Pumpkin (peeled and cubed)
1 14oz Can coconut milk
1/2 cup Vegetable Broth/Stock
1 bunch swiss chard, or kale leaves
1/2 cup Cashew Nuts or Mac Nuts
1/4 cup fresh basil Cilantro (chopped) for garnish
Put your rice on to cook.Add the oil to a pot along with the chopped onion, ginger, lemongrass salt and pepper. Fry until soft. Add the pumpkin and stir. Add the coconut milk and vegetable broth and bring to the boil. Cover and let it simmer over medium heat for around 12 minutes until the pumpkin is soft. Stir in the greens until just wilted (remove stems for this recipe). Remove from the heat, pull out the lemongrass stalks, and add the cashews and basil, keeping a little aside for serving.Serve over rice, topped with fresh chopped basil and cashews.