John Myers
Pumpkin, Bean and Tomato Curry
The perfect pumpkin, bean and tomato curry recipe with a picture and simple step-by-step instructions.
- 800 g Butternut squash
- 150 g Beans
- 400 g Tomatoes
- 2 small Red onions
- 2 Garlic cloves
- 1 Red chilli pepper
- 2 tbsp Coconut oil
- 1 tbsp Fresh ginger
- 1 tsp Ground cumin
- 1 tsp Freshly ground coriander
- 1 tsp Turmeric
- 1 tbsp Garam masala from my KB
- 1 tbsp Cinnamon
- 2 tbsp Tomato paste
- 150 ml Vegetable broth
- 250 ml Coconut milk
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- Juice of 1/2 lemon
- 1 Handful Salted and roasted pistachios
- Fresh coriander
- Clean and peel the pumpkin, remove the core and cut into approx. 2 cm cubes. Clean the beans, cut into pieces and cook in salted water for 3 minutes, rinse. Wash the tomatoes, quarter them, remove the core and dice. Peel and halve the onions and cut into wedges. Peel the garlic and ginger and grate finely.
- Clean, wash and finely dice the chili. Wash and chop the coriander. Chicken and chop the pistachios!
- Heat coconut oil in a saucepan and briefly fry onions, garlic and ginger in it. Then briefly toast the cumin, coriander, turmeric, cinnamon, tomato paste and Garam Massala in it. Then add tomatoes, chilli and pumpkin and fry briefly. Then deglaze with vegetable stock, briefly bring to the boil.
- Then add coconut milk and gently simmer everything for 15 minutes. In the meantime, prepare a side dish, rice with us! 🙂 Then add beans and season everything with seasoned salt, garlic pepper and lemon juice. Possibly with Garam Massala and cinnamon.
- Now distribute the curry with the desired side dish on plates and sprinkle with chopped pistachios and coriander! Serve!
Facebook Comments