Thursday, 20 September 2012

Pumpkin and White Bean Curry

From Vegetarian Stir-Fries, The Australian Women’s Weekly, ACP Publishing, 2002.

Having a piece of pumpkin left from another recipe I decided to use it up in this stir-fry.

The pumpkin had first to be cut into cubes and roasted in a hot oven. Once browned and cooked it was removed and left to cool.

Into the wok went an onion cut into narrow wedges, a garlic clove sliced, a little grated ginger and a small amount of caraway seeds. Once the onion had softened asparagus was added with a tablespoon of korma curry paste. The asparagus had first been cut into 3 cm long pieces. After a couple of minutes in went the pumpkin pieces, coconut milk, half a can of cannellini beans, some baby spinach leaves cut in half and a few leaves of basil thinly sliced. Once this was all heated through the dish was ready. It was eaten with rice.

Once the pumpkin is roasted this is a fast meal to prepare. While no culinary masterpiece it is well flavoured and makes a satisfying weeknight meal.

Taste: ✔✔✔
Ease of cooking: ✔✔✔✔

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