Creamy pumpkin curry

Nov 12, 2020
This mouthwatering meal will have everyone asking you for the recipe. Source: Getty.

These days lots of people are looking to cut back on their meat intake for a number of reasons including things like health impacts and budgeting. But sometimes it can be hard to find a decent vegetarian dish that will not only taste good but also fill you up.

But this mouthwatering creamy pumpkin curry is a great place to start! With just a handful of plant-based ingredients it still holds that traditionally powerful flavour without the need for any meat. Serve it up on a bed of fluffy rice and you’ll be good to go!

Ingredients

  • 5 cardamom pods, crushed
  • 1 cinnamon stick
  • 250ml (1 cup) The world’s best curry sauce (see notes)
  • 400g peeled, deseeded and chopped kent pumpkin
  • 160ml (2/3 cup) pure cream
  • 90g (1/3 cup) natural Greek-style yoghurt, plus extra to serve
  • 200g green beans, halved diagonally
  • 1 tsp garam marsala
  • Steamed rice, to serve

Method

  1. Heat a wok over high heat. Add the cardamom and cinnamon and cook, stirring, for 30 seconds or until aromatic. Add the curry sauce and pumpkin. Stir in 250ml (1 cup) water. Reduce heat to low. Simmer for 10-12 minutes or until the pumpkin is nearly tender. Stir in the cream and simmer, stirring occasionally, for 5 minutes.
  2. Place the yoghurt in a small heatproof bowl. Add some of the hot liquid from the wok and stir well. Add the yoghurt mixture to the wok along with the beans. Stir to combine. Simmer for 3 minutes or until mixture is warmed through and the beans are tender-crisp. Stir through the garam marsala.
  3. Serve the curry on the steamed rice with a drizzle of the extra yoghurt.

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