Indian Bean and Pumpkin Curry
Experience the rich flavors of India with our delightful Bean and Pumpkin Curry. This dish combines tender pumpkin, crisp green beans, and creamy coconut milk,...
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 gram pumpkin cubed into 2cm pieces
- 20 green beans cut into 2cm pieces
- 200 ml coconut milk
- 2 tablespoons Indian curry paste
- 1/2 cup bamboo shoots
- 1 tablespoon sugar
- 10 curry leaves
- 3 tablespoons vegetable oil
- 1 teaspoon cummin seeds
- 1 teaspoon mustard
- 1 onion
- 1 pinch ginger grated
- 1/2 teaspoon turmeric powder
- cilantro leaves for garnish
- salt to taste
Instructions
- 1
Prepair Vegetables
- 2
Cook pumpkin cubes by boiling, steaming, or microwaving until tender. Blanch green beans in boiling water and refresh in cold water.
- 3
Prepair Curry
- 4
Heat oil in a wok or large pan over medium heat. Add cumin seeds and mustard seeds. Let them crackle
- 5
Add chopped onions, garlic and ginger. Saute until onions turn golden brown.
- 6
Add curry leaves and turmeric powder. Stir well.
- 7
Add curry paste and cook for 2-3 minutes until fragrant.
- 8
Stir in coconut milk, sugar, and salt. Simmer for 5 minutes
- 9
Add cooked pumpkin, green beans, and bamboo shoots. Stir well and simmer for another 5 minutes
- 10
In a small bowl, mix corn flour with water until smooth. Add to the curry to thicken it slightly
- 11
Garnish with fresh cilantro leaves and serve with basmati rice