Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 4

Pumpkin and peanut curry recipe

rate this recipe Thanks for rating!

Ready in 45 minutes

2 tbsp crunchy peanut butter
1 tsp tomato purée
Zest and juice of 1 lime
1 tbsp soy sauce or Thai fish sauce
1 tsp sugar
Small handful fresh coriander, with roots (if possible)
2 red chillies, halved and deseeded
4 garlic cloves
1cm piece fresh ginger
2 tbsp vegetable oil
2 red onions, cut into thin wedges
800g pumpkin or butternut squash, peeled, deseeded and roughly diced
400ml can coconut milk

Add to my cookbook

Print this recipe

Email a friend

1. Stir the peanut butter into a jug containing 200ml hot water, until it dissolves. Stir in the purée, lime zest and juice, soy or fish sauce and sugar. Ignore how ropey this looks! Set aside.
2. Remove the leaves from the coriander and set aside. Chop the stalks and roots as finely as you can, along with the chilli, garlic and ginger.
3. Heat the oil in a wok or good-sized pan and fry the onions quite briskly for a few minutes, so that they catch slightly. As soon as this starts to happen, add the pumpkin and stir-fry for a few minutes. Stir in the chilli mixture for 1 minute, then add the coconut milk. Stir, then add the peanut butter mix. Cook at a brisk simmer for 15-20 minutes, until the sauce has thickened slightly and the pumpkin is tender. Season to taste or add more soy or fish sauce, as you like. Garnish with coriander leaves and serve with cooked rice.

Nutritional info

Per serving: 333kcals, 27g fat (16.8g saturated), 7.4g protein, 16.3g carbs, 8.5g sugar, 0.8g salt

Wine Recommendation

Wine note: The exotic flavours call for an Aussie white Semillon-Chardonnay or a red Pinot Noir.

Other recipes by Tom Norrington-Davies

Other Thai and south east Asian recipes

Noodle, chicken and aubergine coconut laksa recipe

Green chicken curry recipe

Homemade Thai green curry paste recipe

Indonesian beef rendang recipe

Chicken, prawn and noodle laksa recipe

Easy prawn laksa recipe

Salmon & ginger fishcakes with sweet-and-sour salad recipe

Warm chicken Thai salad recipe

Thai fish cakes on lemongrass sticks recipe

Spicy pork noodles recipe

BBQ recipes

Picnic dishes

Fast family food

In This Month's Issue

This month's cover dish

Rum-soaked baked peaches with Jamaican ginger cake recipe

Try these new recipes:

Summer pudding stacks recipe

Toffee fudge and strawberry cheesecake recipe

Breast of lamb stuffed with feta and mint recipe

Oriental mushroom and pak choi stir-fry recipe

Chicken and chilli chocolate stew recipe

Baked honeycomb Alaska recipe

Lamb and apricots recipe

Lamb chops with avocado salsa recipe

Roasted shallot, mushroom and smoked sausage tart recipe

Chilli crab and prawn tarts recipe

Latest User Recipes

Your comments

We'd love to hear what you think. Register or sign in to leave your comments.

stelle | May 21

I made this for some vegetariand friends the other night and the response was great. I did sice it up with a little tabasco at the end for extra heat . . .

[Offensive? Unsuitable? Report This Comment]

crispinoliver | October 31

Add some lamb, good beef or king prawns for a more substantial meal. As for colour, maybe some spinach.

[Offensive? Unsuitable? Report This Comment]

Mitchbells | October 26

This looked amazing but when i made it, it was a little bland. I would recommend using more chilli. And is it wrong of me to want some green in every meal? Mange Tout is good in this, but ad at the very end so they keep some of their crunch.

[Offensive? Unsuitable? Report This Comment]

August issue on sale 3 July

50 easy summer recipes... Brilliant no-cook suppers... Bill Granger's easy Indian... Gordon Ramsay's protégé, Jason Atherton of Maze Grill, cooks perfect steak... Foodie's guide to the A1...

Win a Belling range cooker

There are four to be won, each worth £1,199 each.

Buy 3 issues of delicious. for just £1

At last, the subscription offer of your dreams...