A hearty, plant-based curry with pumpkin, lentils and chickpeas – perfect over hot rice.
These make a perfect pairing: sweet and creamy, creating a hearty combination when served on hot, steaming rice. It’s also a great plant-based option.
PUMPKIN AND PULSES CURRY
Serves 4
1 Tbsp oil
1 onion, chopped
2 cloves garlic
1 Tbsp grated ginger
1 Tbsp red curry paste
420g tin coconut cream
½ cup water
400g pumpkin, peeled and cubed
1 cup each of tinned lentils and chickpeas
150g green beans
1 cup chopped coriander, plus a little to garnish
Salt and pepper
Hot rice, to serve
- Heat the oil in a large pot. Add the onion, garlic and ginger, and cook until a wonderful aroma develops. Stir in the curry paste and cook for 1 minute.
- Gradually pour in the coconut cream and water, then simmer. Add the pumpkin and cook for 8 to 10 minutes, or until it softens.
- Add the pulses, green beans and coriander, stirring until everything is well combined and heated through. Season with salt and pepper to taste.
- Serve on hot rice with some extra coriander to garnish.
