Malaysian Pumpkin, Coconut and Peanut Curry

Steps

1. Heat a drizzle of oil in a medium pot on medium-high heat. Cook shallot and pumpkin for 2-3 minutes, stirring often, until shallot is soft. Add curry paste, peanut butter and ¼ of the coconut milk and cook for 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 curry. Increase heat to high, bring to a boil, then reduce heat to a gentle simmer to cook for 10 minutes, stirring regularly.
4. While pumpkin is cooking, cut courgette in half lengthways and thinly slice. Cut remaining lemon into wedges. Set both aside.
5. When curry has 5 minutes cook time remaining, add courgettes and cook for 3-5 minutes, until vegetables are tender. Stir through fish sauce/soy sauce and lemon juice. Fluff up rice with a fork.
6. spoon 3/4 cup cooked rice into bowls or plates and top with Malaysian pumpkin coconut, and peanut curry. Garnish with a handful of mung bean sprouts, peanuts and coriander leaves. Serve with a lemon wedge to squeeze over.