A winter warmer recipe from Burtons Lane Curry Paste, inspired by Renee Sinclair's sister, whom she lovingly refers to as "an intuitive cook and rarely uses a recipe".
The secret ingredient for success is some Burtons Lane Curry Paste - a pantry essential for Team BFTB. The curry paste is handcrafted in Millthorpe NSW, from secret family recipes handed down from Renee's great grandparents.
1.2kg of Kent Pumpkin, cut into 4cm pieces
800g of sweet potato, cut into 4cm pieces
4 to 5 tablespoons of Curry Paste
2 leeks, sliced
2cm piece of fresh ginger
Leaves of 2-3 celery stalks sliced
2 tablespoons (approx) of vegetable stock
3 teaspoons of powdered beef bone broth
Juice of 1 lime
1. Place the pumpkin and sweet potato in a bowl, add the curry paste and some olive oil and mix through until your veggies are coated.
2. Place on a baking tray and roast in a moderate oven until tender.
3. Meanwhile on the stove top in a large pot, fry the leek, celery leaves and ginger until done. (My sister used homemade chicken broth which she says makes it the best!!! So if you have some, use that).
4. Add the veggie stock and bone broth powder and water to the pot. Allow to simmer until the veggies have finished roasting. Remove them from the oven and add to the pot. Add more water until the pumpkin and sweet potato are covered.
5. Add the juice from the lime and blend together. A dash of fish sauce would help to perfectly balance these flavours, but it's not a showstopper if you don't have any.
Serve with pappadums, coriander leaves and some natural yoghurt.