Carrot & Pumpkin Curry

When the meats out and the veggies in....is when I get the grumpy looks from people at home. But sometimes you really can't help it, it's a forced effort....my son happily eats his veggies, while the rest of the household eats grumpily...this is an easy recipe I fished out from the book "Essential Thai - everday dishes for you to enjoy". Easy to cook up, with familiar flavors and worth the effort....

Ingredients:
Galangal - 1 inch sliced
Garlic cloves - 2 chopped
Vegetable Stock cube - 1
Carrots- 4 peeled and cut into cubes
Pumpkin - 220gms peeled, de-seeded and cut into cubes
Thai Yellow paste - 3tbs
Shallots - 5 chopped finely
Coconut milk - 400ml
Fresh/ dried basil

Into a pan, pour about 150ml water and put in the stock cube and bring to a gentle boil. Add the galangal, half the garlic and simmer for 3minutes. Add the carrots and pumpkin and simmer till tender. Meanwhile heat oil into a pan, sauté shallots and remaining garlic for 2-3minutes. Add the Thai paste and continue to stir fry.for 1-2minutes. Stir the shallot mixture into the pan and add the coconut milk and basil. Simmer for another 3minutes, serve hot sprinkle some tasted pumpkin seeds.