Recipe Index

Ingredients

• 4 tbsp unsalted butter
• 1 medium yellow onion, finely chopped
• 1 large carrot, peeled and finely chopped
• 1 tsp kosher salt, plus more to taste
• 4 garlic cloves, finely chopped
• 1 tbsp fresh thyme leaves
• 1/4 cup red curry paste
• 24¾ oz fresh pumpkin, peeled and cut into ½ in cubes
• 1/2 cup all-purpose flour, plus more for dusting
• 1 x 1¾ cups can full-fat coconut milk
• 3/4 cup low-sodium vegetable broth or water
• 1 tbsp finely chopped fresh basil
• Juice of 1 lime
• 2 ready-rolled pie crust doughs (about 14 oz total)
• 1 large egg, beaten
• Flaky sea salt, for sprinkling

Method

1. Melt the butter in a large, deep ovenproof skillet or casserole over medium heat. Add the onion and carrot with a pinch of salt and cook for 6–8 minutes until softened.
2. Stir in the garlic, thyme, and curry paste and cook for 1–2 minutes until darkened slightly and fragrant.
3. Add the pumpkin cubes and stir to coat in the paste. Sprinkle over the flour and stir for 1 minute.
4. Pour in the coconut milk and broth, stir well, and bring to a simmer. Cook for 15–18 minutes, stirring occasionally, until the pumpkin is just tender and the sauce has thickened.
5. Stir in the basil and lime juice, season with the kosher salt and more to taste, and leave to cool slightly. Heat the oven to 400°F.
6. On a lightly floured surface, lay one pie crust in the base of a 9 in pie dish if making a double-crust pie, or use a single crust as a lid over the skillet. Fill with the pumpkin mixture if using a dish.
7. Drape the remaining crust over the filling, trim the excess, and crimp the edges to seal. Cut a few vents in the top.
8. Brush the pastry with the beaten egg and scatter with flaky sea salt.
9. Bake for 35–45 minutes until the pastry is deep golden and the filling bubbles through the vents. Rest for 10 minutes before serving.

Prep: 25 min · Cook: PT0S · Total: 2 h

Nutrition (per serving, where published)