SERVES 4

  • 2 tablespoons olive oil
  • 450g (1lb) pork, cut into small cubes
  • 450g (1lb) pumpkin or butternut squash, cubed
  • 1 garlic clove, finely chopped
  • 1 onion, finely chopped
  • 2 red chillies, seeded and finely chopped
  • 2 tablespoons curry paste
  • 150g (5oz) creamed coconut,
  • 2 tablespoons mango chutney,
  • Handful of fresh coriander leaves
  • ½ lemon
  • Rice to serve

Dissolve the creamed coconut in 400ml boiling water to make milk (or use ready made tinned coconut milk). Heat the oil in a casserole dish over a high heat and add the pork until lightly brown. Add the chopped onion, garlic, chillies and curry paste, stir and cook for 3-5 minutes. Give it another good stir. Pour in the coconut milk, add the pumpkin and mango chutney. Bring to the boil, reduce the heat and simmer for about 25 minutes or until the pumpkin is just tender and the sauce has thickened. Taste and adjust the seasoning, adding a squeeze of lemon juice and coriander leaves. Add a little more chutney if more sweetness is required. Serve with rice.