Thai pumpkin curry: the ultimate seasonal one-pot dish

If you still have some gorgeous gourds decorating your mantelpiece after Halloween, then this is the recipe for you. It’s such a sustainable way to decorate, using long-lasting, locally grown pumpkins to adorn your home before peeling and chopping them up.

When carving our Jack-o’-lanterns I always try to keep most of the flesh to roast. Just spread it on a tray and roast in the oven till cooked through, no need for oil. It’s perfect for making soups, pies, or adding to hummus for a sweet, nutty flavour. Rinse and dry the seeds, spread on a plate to totally dry out over a few days, to plant next year and you’ll have your own pumpkin patch.

I bought a huge selection of different pumpkins this year. It was fantastic to see so many varieties at farmers’ markets and in shops. They grow so well here, it’s surprising that we don’t eat them more often. Butternut squash is widely available year round and is ideal in this curry, as are sweet potatoes. I used a white fleshed pumpkin for this recipe but a brighter orange one brings even more colour.

Flavour bombs

Not all coconut milks are created equal so read the label at the back and make sure it has got at least 70 per cent coconut. You can use your favourite curry paste for this dish; it works so well with Indian spices too, just omit the fish sauce. Fish sauce or nam pla is the fermented fish sauce that seasons east Asian and southeast Asian cuisine so distinctively. It’s made from fermented fish, usually anchovies or krill, and it’s great for adding complexity and depth to marinades, and is a key ingredient in prik nam pla, an addictive dipping sauce.

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I love adding cherry tomatoes to curries for the final few minutes so they almost burst; like little flavour bombs among the spiced creamy broth. Broccoli, cauliflower, chickpeas and potatoes can all be added, as can cubes of tofu or leftover chicken. This is the ultimate seasonal one-pot dish. I add a few nests of thin rice noodles to the pot for the final few minutes to simmer and soak up all of that gorgeous spicy broth.

As part of Food Month at The Irish Times, I'll be cooking this dish live on my Instagram page @Lilly_Higgins_ this Monday evening at 6.30pm if you'd like to join me and see just how easy it is to make.

Recipe: Thai pumpkin curry