Thai Food, Veggie mains

Devilled pumpkin & eggs

Pumpkin fried with eggs is a popular Thai side dish.  Here I make it into a main dish for a quick meal by combining some other Thai flavours and ingredients. This recipe will make enough for two and is a great quick meal.

Start by putting your rice on and I guarantee the meal wiIl be ready by the time the rice is cooked. Then in a steamer steam a good dessert bowl full of cubed pumpkin (about 500-600g) for about 5 minutes until it softens. While this is cooking heat some oil in your wok, a reasonable amount (about 4 tbsp I guess) and fry a couple of handfuls of cashew nuts until they are golden, and put these aside. Then fry a couple of large dried chillies (they are not spicy) until they go crisp, but not black! Put these aside too and chop an onion and fry it in the oil and then add a few cloves of crushed garlic and a tsp of cumin seeds if you like them. Fry until the onions soften and then add the pumpkin and a couple of eggs and two heaped spoons of standard (Indian style) curry power, a splash of light soy sauce and a couple of hopped spring onions. Stir fry and add a splash of water to stop the pumpkin and egg drying out, you can use coconut milk instead of you like. The mixture will kind of mash up. Finally add most of the cashews and some coriander leaves. Serve with organic rice, the red / purple one goes well with the orange pumpkin and garnish with the remaining cashews, the chilli, crumbled, and some coriander leaves.


3 thoughts on “Devilled pumpkin & eggs

  1. Sheila says:

    Quick, easy and scrumptious. Thanks Clyde. We had some bean sprouts in the fridge so I threw them in too and that added an extra crunch. We’ve now got your spiced pumpkin cake in the oven and still half a pumpkin left!


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