PUMPKIN AND FRENCH BEANS COCONUT CURRY



This pumpkin and beans coconut curry is a fusion of flavors from Southern India and Asia. When I made this curry, there was no particular cuisine in my mind, just a few ingredients which were at hand in my fridge and pantry.


It simply turned out to be a super delicious curry! I kept the dish a bit mild as I was serving it to my dad and he is not a big fan of hot curries, but personally if I was making it solely for me, I would add that extra kick. If you are like me and your palate craves for some heat in your curry, do add that extra punch by adding the birds eye chilli. You will simply love it!


It’s an easy to make, simple plant-based vegetarian, vegan, and gluten-free curry which has become one of my favorites and I’m sure it will become yours too.

SERVES: 3-4 people

PREP TIME: 15 minutes

COOKING TIME: 10-12 minutes

TOTAL TIME: 35-40 minutes



INGREDIENTS

  • 400g red pumpkin, peeled, washed and diced into 2cm cubes

  • 1/2 cup French beans, cut into 1 cm pieces

  • 1 tbsp coconut oil

  • 1 1/2 tbsp sunflower oil

  • 1/2 tsp black mustard seeds

  • 1/4 tsp fenugreek seeds

  • 1 stalk of curry leaves

  • 1 small onion, chopped

  • 2 cloves garlic, chopped

  • 1 tsp or 1/2 inch piece of ginger, chopped

  • 2 green chilies, whole

  • 1 tsp salt

  • 1/4 tsp red chili powder

  • 1 tbsp desiccated coconut

  • 1 can or 400 ml coconut milk (full fat)

  • Juice of half lime or 1 tsp

  • 1 lime for garnishing

  • 1 tbsp chopped coriander leaves and some extra for garnishing



METHOD

  1. Heat oil in a skillet, add mustard seeds, fenugreek seeds and curry leaves, and after few seconds add diced pumpkin and stir it on medium high flame for 2 minutes, add onion, garlic, ginger, green chilies, salt and red chili powder and stir until the onions soften, about 2 minutes.

  2. Now add chopped beans, stir for 2 minutes until they soften a little but still slightly crunchy. Stir in the desiccated coconut for few seconds.

  3. Add coconut milk to the prepared vegetables, simmer for 2-3 minutes until it thickens slightly and vegetables are cooked, add lime juice and coriander leaves.

  4. Serve with boiled rice and garnish with some extra chopped coriander leaves and a slice of lime.


COOK'S NOTES:

  • If you need more heat in the dish, add 1 bird's eye chili. Chop and add it along with the onions and garlic.


#pumpkin #curry #Thai #coconut #vegan #glutenfree #healthy #vegetarian #plantbased #dairyfree

HUNGRY FOR MORE?

Get the latest recipes sent straight to your inbox!

  • mail brown
  • fb brown
  • insta brown
  • yt brown
  • pint brown
  • Black YouTube Icon

Copyright © 2019 Simran's Kitchen

Designed by Noor Dhanju