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Creamy vegetarian pumpkin curry recipe
Creamy vegetarian pumpkin curry recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Kid-friendly creamy vegetarian curry made with the best curry sauce. A crowd-pleaser for all tastes.
Ingredients:
  • 5 cardamom pods, crushed
  • 1 cinnamon stick
  • 250ml (1 cup) The world’s best curry sauce (see notes)
  • 400g peeled, deseeded and chopped kent pumpkin
  • 160ml (2/3 cup) pure cream
  • 90g (1/3 cup) natural Greek-style yoghurt, plus extra to serve
  • 200g green beans, halved diagonally
  • 1 tsp garam marsala
  • Steamed basmati rice, to serve
Instructions:
  • 1. Preheat a wok over high heat. Add cardamom and cinnamon, cook for 30 seconds until fragrant. Mix in curry sauce and pumpkin. Pour in 250ml (1 cup) water. Reduce heat and simmer for 10-12 minutes until pumpkin is almost tender. Stir in the cream and simmer for an additional 5 minutes, stirring occasionally.
  • In a small heatproof bowl, combine yoghurt with some hot liquid from the wok and stir well. Pour this mixture into the wok along with the beans. Gently stir to combine and simmer for 3 minutes until warmed through and beans are tender-crisp. Finish by stirring in the garam marsala.
  • Ladle the flavorful curry over the fluffy steamed rice and garnish with a generous drizzle of additional yogurt and a sprinkle of fresh coriander leaves.

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