Veg up bean and pumpkin curry

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Been and pumpkin curry

This is a delicious and easy one pot dish suitable for any occasion.

Serves 4

2 onions, peeled and chopped
1-2 Tbsp green curry paste
1 clove garlic, peeled and crushed
2 boiling or new potatoes, washed and diced
1 cup peeled, diced pumpkin
2 cups water
1 cup lite coconut milk
2 cups chopped green beans
1 x 425g can chickpeas, optional
2 cups diced cooked kumara
1-2 Tbsp chopped coriander or parsley,

Heat oil in a heavy-based pan.
Add onions and stir fry until clear.
Add curry paste and garlic and stir fry 2-3 minutes.
Add potatoes, pumpkin, water and coconut milk.
Bring to the boil, reduce heat and simmer for 10-15 minutes or until vegetables are just cooked.
Add beans and chickpeas and simmer for a further 4-6 minutes or until beans are tender.
Serve on kumara garnished with coriander or parsley.

Nutrition Information Panel

Per Serving [ Serves]
Energy 1369 kJ
Protein 10.4g
Total fat
– saturated fat
6.2g
2.5g
Carbohydrates
– sugars
64g
13.7g
Fibre 15.2g
Gluten 5g
Sodium 685g