Inspired by the Aromatic Pumpkin and Chickpea Hotpot (Nigella Lawson recipe) on Pistachio’s blog I decided to create something similar myself based around what I had lurking in my store cupboards.
The result was a Thai inspired Chicken & Vegetable Hotpot made from portmerrian squash, sweet potatoes, spring onions, peas, sweetcorn, left over roast chicken and a few herbs, spices and Thai essentials.
I put less curry paste in than I normally would as I was to serve this to my mother, who is not as fond of the heat as my dad and I. It was pleasantly warming but certainly could have benefited with a larger dose or extra chillies.
This was very quick and simple to prepare, perfect for a mid week meal.
I served it with side dishes of sticky jasmine rice.