Ideal for a light autumn supper when the nights turn colder, this veggie curry from popular Thai restaurant Busaba hits all the right notes.

Ingredients: (serves four)

• 150g Green Curry Paste
• 500ml coconut milk
• 400g pumpkin, peeled, deseeded and cut into 3cm pieces
• 100g canned bamboo shoots, drained and thinly sliced
• 2 tablespoons pea aubergines
• 5 kaffir lime leaves, torn
• ½ Thai red chilli, sliced diagonally
• ½ Thai green chilli, sliced diagonally
• 30g palm sugar or light soft brown sugar
• 1 teaspoon salt
• 8 Thai basil leaves or regular basil

Method:

1. Heat a large wok or heavy-based saucepan over a medium heat. Add the oil and stir in the green curry paste. Cook, stirring, for 2 minutes, then add half of the coconut milk and simmer for 5 minutes, until the oil floats to the top and the sauce turns green in colour.

2. Add the pumpkin, bamboo shoots, pea aubergines, kaffir lime leaves and both types of chilli and cook for 1 minute, stirring regularly. Stir in the remaining coconut milk and 4 tablespoons of water. Bring the liquid to the boil, then reduce the heat to low and stir in the sugar and salt. Simmer for 15 minutes, until the pumpkin is tender.

3. Remove the curry from heat and stir in the basil. Serve in individual portions, or in one or two large serving bowls for everyone to help themselves, with jasmine rice on the side.