Pumpkin, Green Bean and Lentil Curry

I do adore my curries so here is a little recipe I whipped up - perfect for these autumn evenings

These are my last pumpkins from the pumpkin patch!

Did you know that pumpkins are full of vitamin A and E, calcium, magnesium and zinc? Therapeutically, pumpkin seeds, flesh and peel contains many active ingredients.

Start by chopping up the onions and browning together with the curry paste. I’ve used the red curry paste in this recipe.

Peel and dice the pumpkin and coat well…

Add in the coconut milk, broth and lentils…then afterwards the green beans..

Simmer for a few more minutes… until you get Thai curry smells wafting through your kitchen..

Serve either on it’s own or with brown rice as a base… enjoy!

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INGREDIENTS:

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• 2 tablespoons vegetable oil

• 1 brown onion, halved, thinly sliced

• 1 butternut pumpkin, peeled, cut into 1cm pieces (about 1 kg)

• 2 tablespoons Thai red curry paste

• 400ml can of coconut milk

• 1 cup dried red lentils

• 2 cups vegetable broth

• 200g green beans, trimmed, cut into 2cm lengths

• 6 cardamon pods (optional)

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INSTRUCTIONS:

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1. Heat oil in a large, heavy-based saucepan over medium-high heat and add onion. Cook for 3 mins until soft. Stir in curry paste. Cook for 1 minute.

2. Add pumpkin piecs and coconut cream, 2 cups vegetable broth and lentils (you can use organic tinned version if desired) and cardamon pods (optional). Bring to the boil. Reduce heat to medium. Simmer, uncovered, stirring occasionally, for 15 minutes.

3. Add green beans and simmer for a further 3 minutes or until vegetables are just tender.

4. Spoon curry over brown rice or eat on it's own as a chunky curry soup.

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HERE ARE SOME MORE TASTY RECIPES FOR YOU TO TRY: