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!
Ingredients List
- 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
Steps
- 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!
Step 3: Dice the ginger & garlic
Step 4: Cook the onion
Step 6: Add the spices
Step 7: Add the pumpkin, coconut & stock
Step 7: Simmer for 10 minutes
Step 8: Add the green beans
Did you have something you cooked over and over when you first started cooking for yourself? Do you still eat it now?!
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Robyn B | Modern Day Missus
October 28, 2013 at 11:54 am (10 years ago)Ooohhh looks delicious. I’m pretty sure I used to make a chickpea stew over and over and over again when I first became a vego. To this day, it is one of the first meals I think of when I wonder what I can have for dinner.
Robyn B | Modern Day Missus recently posted…Fresh Quinoa Salad
I Spy Plum Pie (admin)
October 29, 2013 at 9:55 am (10 years ago)Ooh a chickpea stew sounds delicious! I love curries but haven’t actually made the potato & chickpea one for a long time, I think I may have overdone it in the first year!
Elizabeth
October 28, 2013 at 9:35 pm (10 years ago)I love a good pumpkin based curry. You look like get an awesome veggie box each week. Those beans look spectacular.
Elizabeth recently posted…Things to bake after a firestorm: Date and walnut rolls
I Spy Plum Pie (admin)
October 29, 2013 at 9:56 am (10 years ago)Pumpkin curries are always so deliciously creamy, aren’t they! And it is a great veggie box, I’m always excited to open it and find out what I have to play with this time!