When I first went completely vegetarian curries were one of my staple dinners – most commonly a potato and chickpea green curry to be precise! I gradually expanded my repertoire to include a wider range of cuisines and for a while stopped making curries altogether. In recent times I have gone back to making curries occasionally, and when I received both pumpkin and green beans in my recent veggie box I knew straight away what I wanted to use them for! I made this dish a little on the spicy side, but you can reduce the heat by using less chilli flakes and/or curry powder if you prefer it slightly milder!
- Large onion
- 1kg Pumpkin
- 3 cloves garlic
- Thumb-sized piece of ginger
- 1tsp tumeric
- 1tsp ground cumin
- 1tsp ground fennel
- 1tsp chilli flakes (or less to taste)
- 1.5tsp curry powder (or to taste)
- 1 can coconut milk
- 1/2 cup veggie stock
- Green beans
- Dice the onion
- Peel and chop the pumpkin into small pieces
- Finely dice the ginger and mince the garlic
- Heat oil in a large saucepan and cook the onion until softened and translucent
- Add the ginger and garlic and stir for 30 seconds, until fragrant
- Add the spices and stir through
- Add the pumpkin, coconut milk and stock and stir, then cover and simmer gently for 10 minutes
- Add the green beans and stir through, leave to simmer for a further 5 minutes
- Serve with jasmine rice and roti bread, and enjoy!
Did you have something you cooked over and over when you first started cooking for yourself? Do you still eat it now?!