Thai Food, Veggie mains

Spicy pumpkin wontons with beetroot purée 

I adapted and simplified a recipe from Pure Vegetarian by Paul Hayer to make a Halloween Devil’s Dinner. It’s good to have anytime and you can make a carrot purée instead if you don’t want the blood look! This recipe will feed 4 people.

Start by tossing 350g of peeled pumpkin flesh in a little oil and some spicies, I crushed together half a tsp of salt, peppercorns, cumin, coriander seeds and turmeric powder. Then roast for about 20-25 mins until soft in a hot oven (200 degrees C / 400 F). While this is cooking chop a red onion and fry it add a couple of gloves of crushed garlic and some chopped celery (about 1 stick) and a tsp of Thai red curry paste and a couple of good pinches of salt and fry for a couple of minutes.Then grate about 250g of raw beetroot and add this to the pan and cover with hot water. Bring to a boil and simmer for 20 mins while the pumpkin cooks.

Once the pumpkin is cooked put its in a bowl and mash it with a fork add a good tsp of Thai red curry paste, a finely chopped spring onion or two and some chopped coriander leaves and mix together. Then take a wonton wrapper and put about a tsp of pumpkin mixture in it and then with a pastry brush wet two sides from one corner then fold the wrapper over into a triangle and seal the edges. Then put your finger in the middle and wrap the longer sides round and seal the ends together. Put it on a floured tray and keep going you will be able to make about 40 wontons. Allow them to dry for a about 20 mins so the joins seal.

Next purée the beetroot mixture and steam some green veggies. Then put about a cup of oil in a wok and fry 8 dry chillis in it so they go crisp, drain them and put them to one side. Then fry your wontons about 10 at a time, truanting them in the oil until they are golden brown. Plate up by putting some greens on the plate then pour on some of the beetroot purée and arrange 6 – 10 wontons on  the plate then add two chilli horns. Enjoy!


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