Serves 4

Ingredients

2 Tbsp red curry paste
1 Tbsp olive oil
200ml light or low-fat coconut milk
1 cup pumpkin, cubed
1 cup eggplant or zucchini, sliced
1 red bell pepper, sliced
½ cup dried cranberries
1 Tbsp fish sauce
1 tsp brown sugar (optional)
1 cup water or stock
4 kaffir lime leaves (or zest of ½ lime)
Fresh basil or coriander

METHOD

Heat oil in a pot. Fry curry paste for 1 minute until fragrant. Add half the coconut milk and cook until the oil begins to separate. Add vegetables, dried cranberries, water/stock, and lime leaves. Simmer for 10 minutes until vegetables are tender. Add remaining coconut milk and fish sauce. Taste, and add sugar only if needed. Simmer 2–3 minutes. Finish with basil or coriander. Serve with jasmine rice.