Potato, pumpkin and peanut Thai red curry

For a simple, plant-based one-tray bake, try Matt Preston's potato, pumpkin and peanut Thai red curry. This easy weeknight meal only takes 15 minutes of hands-on work before the oven does the rest for you. Serve with steamed rice and crushed peanuts to make it a full meal.

• serves

  4

• prep

  10 minutes

• cook

  1:05 hour

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 1 tbsp coconut oil
• 1 onion, cut into wedges
• 2 tbsp Thai red curry paste
• ¼ cup (70 g) crunchy peanut butter
• ½ bunch coriander, leaves picked, stalks and roots cleaned and finely chopped
• 400 ml can coconut cream
• 2 tbsp soy sauce or tamari
• 1 lime, juiced
• 4 makrut lime leaves
• 2 tbsp coarsely grated palm sugar
• 1.2 kg butternut pumpkin, cut into 5 cm chunks
• 3 large potatoes, quartered
• ½ cup (80 g) salted roasted peanuts, roughly chopped
• 2 tbsp toasted coconut flakes
• Steamed rice, to serve

Instructions

1. Preheat the oven to 200°C (180°C fan-forced).
2. Melt the coconut oil in a large oven 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 stalks and roots (reserve the leaves to serve!) and cook for 1 minute further, or until aromatic. Stir in the coconut cream, soy sauce or tamari, half the lime juice, the makrut lime leaves and sugar until well combined and bubbling.
3. Remove the tin from the heat. Add the pumpkin and potato and carefully toss until well-coated, then bake for 1 hour, or until the vegetables are tender and starting to char around the edges.
4. Squeeze over the remaining lime juice, sprinkle with the peanuts, coconut flakes and coriander leaves and serve with steamed rice.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.