Pumpkin and Green Bean Curry
- RECIPE MAKES: 4 serves
- PREP TIME: 15 min
- COOK TIME: 45-60 min
A delicious tikka masala inspired curry.
Created by @growingupwithpku
First, prepare all the vegetables as per ingredients list.
Grab a pan, with a lid, and gently heat a splash of oil.
Add in the cumin seeds and mustard seeds, heating gently until they pop and are fragrant.
Add the onion, on low heat cook until translucent.
Add in garlic and chilli and stir well, taking care not to burn garlic.
Next add in the spices (salt if using), followed by the water, creating a loose paste before adding pumpkin and green beans. Mix well on a low heat for about a minute so that all the veg is coated.
Now add passata sauce, stir well and bring up to a gentle simmer.
Cover and cook for 20 mins, until the pumpkin is soft but holding shape
Add coconut milk and check seasoning, then simmer for a further 5-10 mins uncovered.
Serve with low protein rice.
PROTEIN: 2g per serve
- 1 medium jarrahdale pumpkin, peeled, deseeded and diced, approx 400-450g
- 2 onions, sliced
- 200g green beans, halved with stems removed
- 1/2 tsp each of black mustard and cumin seeds
- 2 cloves of garlic, crushed
- 1 red chilli, diced
- 1 tsp ground turmeric
- 2 tsp medium curry powder
- 200ml of cold water
- 500g passata sauce
- 200ml coconut milk
- Salt to taste
