Lunch
Ingredients
| Ingredient | 5 serves |
|---|---|
| Extra virgin olive oil | 1 tablespoon |
| Onion, chopped | 1 |
| Garlic, minced | 2 cloves |
| Ginger, peeled and minced | 2cm |
| Curry powder (mild) | 1 - 2 tablespoons |
| Ground cumin | 1/2 tablespoon |
| Pumpkin, diced | 450g (about 4 cups) |
| Canned butter beans, drained | 400g |
| Coconut milk | 1 cup |
| Water or vegetable stock | 1 cup |
| Basmati rice | 1 cup |
Method
|
1
Heat oil in a large pot over a medium heat. Add diced onion, minced garlic and ginger. Sauté until onion is softened. |
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|
2
Stir in curry powder and ground cumin, and cook until fragrant. Add diced pumpkin, drained butter beans and stir to coat. Add light coconut milk and water or vegetable stock. |
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3
Cover pot, bring to a boil. Reduce to a simmer and cook until pumpkin is tender but not mushy, about 15 minutes. |
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4
Meanwhile, cook basmati rice according to package instructions. |
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5
Serve curry with cooked basmati rice. |