It's pretty easy and although it might look like a long list of ingredients if you don't cook much, you can do a lot of the veg prep while other things are cooking. For added protein etc, fried tofu pieces or aduki beans would work well, added in at the end.
4 garlic cloves, chopped
1 red chilli, chopped
2.5cm fresh ginger, peeled and chopped
1 tbsp plain oil, eg vegetable oil (rapeseed) or sunflower
1 onion, sliced or chopped quite small
1 tsp turmeric
8 cardamom pods, crushed (remove husk)
Small piece of cinnamon bark
400 ml coconut milk (1 tin approximately)
150 ml water
250g pumpkin or butternut squash, peeled and cut into cubes
125g sweet potato, peeled and cut into cubes
125g courgette, cut into cubes
1 tbsp lime juice
Handful of fresh coriander
Salt and pepper
Thai fragrant rice or plain white rice, long-grain. Cook according to packet instructions - or a little longer if you want a more traditional sticky rice
1. Make garlic paste: whiz garlic, chilli and ginger in blender or food processor. Set aside.
2. Heat the oil in a saucepan, add onion and fry until golden. Add garlic paste and fry until fragrant. Add spices and fry for 1 minute.
3. Add coconut milk and water, stir well and bring to boil. Simmer for 5 minutes.
4. Put water on for the rice now then cook it while you're making the rest of the curry.
5. Add pumpkin and sweet potato, simmer for 15 minutes, courgettes and simmer until tender.
6. Add lime juice, fresh coriander and season – serve hot.