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Pumpkin & bean curry
Pumpkin & bean curry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Quick and easy vegan curry ready in just 35 minutes, great for meal prep too!
Ingredients:
  • 200g (1 cup) jasmine rice
  • 36.80 gm vegetable oil
  • 2 tsp grated fresh ginger
  • 1 fresh small red chilli, or to taste
  • 500g butternut pumpkin, peeled, de-seeded and cut into 1.5cm pieces
  • 125mls (1/2 cup) vegetable liquid stock
  • 1 tsp ground turmeric
  • 200g green beans, topped, tailed and halved
  • 1 227g can sliced water chestnuts
  • 200mls coconut cream
  • 2 tomatoes, cut into chunks
  • 62.50 ml chopped fresh coriander
Instructions:
  • Prepare rice following the package instructions. In a saucepan over medium heat, warm vegetable oil and sauté garlic, ginger, and chili for 2 minutes until fragrant.
  • Cook the pumpkin, stirring occasionally, for 5 minutes.
  • Pour in the stock and sprinkle in the vibrant turmeric. Cover the pot and let it gently simmer for 5 minutes, or until the pumpkin begins to soften.
  • Add the green beans and water chestnuts to the pan, cover, and cook for an additional 5 minutes until the vegetables are tender-crisp.
  • Combine coconut cream, tomato, and coriander in the pan. Cook gently, uncovered, for 2 minutes. Serve with rice.

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