Easy green bean and pumpkin curry recipe
An easy and delicious pumpkin curry the perfect recipe to use up leftover Halloween pumpkins.
- Prep Time: 30
- Cook Time: 20
- Total Time: 50 minutes
- Yield: 4
- Cuisine: Sri Lankan
Ingredients
- 100g green beans, top tailed and sliced into 2cm pieces cut at the diagonal
- 1 tbsp coconut oil
- 750g pumpkin (chopped, deseeded peeled and diced)
- 1 red chilli crushed
- 1 sprig of curry leaves
- 1/4 tsp turmeric
- 0.5 tsp fenugreek seeds
- 2cm stick of cinnamon
- 4 cardamon pods, 4 cloves
- A pinch of salt
- 200mls coconut (unsweetened)
- 1/2 cube vegetable stock dissolved in 200mls of boiling water
- Juice of one lime
For the tempering
- 1 tsp coconut oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp Maldive fish (optional)
- 1 sprig of curry leaves
- 1/2 onion sliced
- 2 garlic cloves (chopped)
- 2cms ginger (peeled and finely chopped)
Instructions
- Boil a pan of salted water, and blanche the green beans for two minutes, drain and set aside.
- Pop the coconut oil a saucepan, and gently heat until melted
- Add the peeled and diced pumpkin and fry gently until the pumpkin starts to brown on the outside
- Throw in the remaining dry ingredients followed by the coconut milk, stock cube and the cinnamon stick and the blanched green beans.
- Continue to cook on a gentle heat for around 15 minutes
- While the pumpkin is cooking, you can start to temper the onions, garlic, ginger and spices
- In a small frying pan heat the coconut oil
- Add the cumin and mustard seeds, curry leaves, chilli, Maldive fish.
- When the seeds start to pop add the garlic, ginger and onions
- Cook until the onions start to brown
- Take off the heat and stir into the pumpkin curry
- When the pumpkin and beans are soft and tender, take off the heat and serve with rice because that’s all you’re going to need!
Notes
- For a vegetarian / vegan option simply omit the Maldive fish
Find it online: https://tootingmama.com/sri-lankan-pumpkin-curry-recipe/