Malaysian Pumpkin and Coconut Peanut Curry

Steps

1. Heat a drizzle of oil in a medium pot on medium-high heat. Cook onion and pumpkin for 2-3 minutes, until onion is soft. Add curry paste, peanut butter and ¼ can of the coconut milk and cook for about 1 minute, stirring, until fragrant and combined.
2. While onion and pumpkin are cooking, combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Add remaining coconut milk and brown sugar to pot. Increase heat to high, bring to a boil, then reduce heat to low-medium and allow to simmer for about 15 minutes, stirring regularly, until pumpkin is tender.
4. While pumpkin is cooking, prepare veggies. Cut courgettes in half lengthways and thinly slice; cut cucumber into 1cm x 5cm sticks; cut second measure of lime into wedges. Set all aside.
5. When curry has 5 minutes cook time remaining, add courgettes and cook until tender. Stir through soy sauce and lime juice.
6. spoon ¾ cup cooked rice into bowls and top with a big spoonful of Malaysian pumpkin and coconut peanut curry. Garnish with a handful of mung bean sprouts, cucumber sticks, thread coconut, peanuts and coriander leaves.