Pumpkin is the star of October produce and this warming curry recipe from Riverford is a perfect way to incorporate it into your weekly meal plan.

A vegan dish which stands alone as a midweek main course, or as a side dish with meat or fish.

If you're in a hurry or short on ingredients you can easily substitute the homemade curry paste for a store bought paste.

For the Thai curry paste:

1 small red or white onion, chopped

1 stalk lemongrass, minced

2 red chillies

3 garlic cloves

2cm piece fresh ginger, chopped

2 tbsp tomato ketchup

1 tsp ground cumin

1 tsp ground coriander

2 tbsp soy sauce (if not vegetarian use thai fish sauce)

1 tsp sugar

1 tsp chilli powder

2 tbsp lime juice

2 tbsp coconut milk

For the curry:

2 tbsp oil for frying, e.g. vegetable or sunflower

1 large onion, sliced

2 garlic cloves, crushed

1-2cm piece fresh ginger, grated

3 tbsp Thai curry paste

1kg pumpkin or squash flesh, diced

350ml coconut milk

200ml veg stock

zest of ½ lime

2 lemongrass stalks, bruised

handful fresh coriander, chopped

salt and pepper

To make the curry paste:

Blitz all the ingredients except the coconut milk in a food processor for a minute or two to combine.

Add the coconut milk and blitz again until you have a smooth paste (add a little more coconut milk or water to thin a little if necessary).

For the curry:

Heat the oil in a large pan or wok. Add the onion, garlic and ginger and fry for 4-5 minutes. Add the curry paste and pumpkin or squash. Fry gently for another 4-5 minutes.

Add the coconut milk, stock, lime zest and lemongrass.

Bring to the boil, reduce the heat and simmer for 15-20 minutes or until pumpkin is tender, stirring every now and then. Season with to taste.

Add the chopped coriander leaves, stir and serve with rice.