Pumpkin Massaman Curry

Ingredients

1 jar Ayam massaman curry paste

1.8 kg pumpkin, diced

2 x 400g tins of chickpeas, drained and rinsed

2 capsicums (preferably red), cut into strips

2 x 400ml tins of coconut milk (use full cream, light just has more water)

1 veg stock cube

4.5 cups of rice

To serve:

1 cup roast peanuts

1 bunch coriander (optional)

Lime wedges (optional)

Equipment

Rice cooker

Method

1. Heat oven to 180c. Put uncut, unpeeled pumpkin in for 20 minutes and roast while you prep the other ingredients, this will soften the pumpkin and make it easier to peel and cut. Take the pumpkin out of the oven and leave to rest until cool enough to handle, then peel and dice into 2cm cubes.
2. Rinse 4.5 cups of rice, then add to rice cooker with 4.5 cups of water and turn on (should take about 30 mins to cook).
3. Meanwhile, place a large saucepan on the stove over medium-high heat, add paste and cook stirring for 2 minutes until fragrant. Add pumpkin, capsicum and chickpeas and cook for 5 minutes, making sure to coat the vegetables well in paste.
4. Fill the paste jar with water, shake and add to the vegetable mix. Add coconut milk and a stock cube, then bring to the boil. Reduce the heat to medium and simmer for 20 minutes or until the pumpkin is soft and the curry has thickened slightly.
5. Serve curry with rice and top with peanuts.

Financial Breakdown

Product	Full Basket Cost	Units Used	Cost of Product Used
Massaman Curry Paste (Ayam 195g Jar)**	$3.50	All	$3.50
Pumpkin 1.8kg ($1.40 per kg)	$2.52	All	$2.52
Chickpeas (400g x 2)*	$1.50	All	$1.50
Coconut Milk – Full Cream (400g x 2)*	$1.90	All	$1.90
Capsicum	$5.00	All	$5
Rice (1kg)	$1.40	900g	$1.26
Vegetable stock (Massel, 10 cubes per pack)**	$3.40	1	$0.34
Peanuts (750g)*	$3.99	125g	$0.67
Total	$23.21		$16.69