Pumpkin Curry with Coconut Rice

Ingredients:

1/2 pumpkin diced in to 3cm squares
1 cup of green beans cut up
1 whole zucchini diced in for 3cms
1 onion chopped finely
1/2 cup coconut cream
1 tablespoon garlic paste
1 teaspoon authentic curry powder
1 teaspoon ginger
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper

Pumpkin, zucchini and green bean curry with coconut rice, one of the those feel-good meals. It’s our family winter classic but it’s come around earlier this year. Majority of the time I’ll make it with eggplant too.

Directions:

Start by sautéing onion and garlic in oil for 3-5 minutes until onion is soft and caramelised. Then add your green beans, pumpkin and zucchini to fry off for a few minutes, then add your coconut cream and all the remaining ingredients, mix and let it simmer for 15 minutes.

Serve on a bed or coconut rice.