Pumpkin and French Beans Coconut Curry
Ingredients
- 400g red pumpkin, peeled, washed and diced into 2cm cubes
- 1/3 cup/ 100g french beans, cut into 1 cm pieces
- 1 tbsp coconut oil
- 1 1/2 tbsp sunflower oil
- 1/2 tsp black mustard seeds
- 1/4 tsp fenugreek seeds
- 1 stock of curry leaves
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 tsp/1/2 inch piece of ginger, chopped
- 2 green chilies, whole
- 1 tsp salt
- 1/4 tsp red chili powder
- 1 tbsp desiccated coconut
- 1 can/ 400 ml coconut milk (full fat)
- juice of half lime/ 1 tsp
- 1 lime for garnishing
- 1 tbsp chopped coriander leaves and some extra for garnishing
Preparation
Heat oil in a skillet, add mustard seeds, fenugreek seeds and curry leaves, and after few seconds add diced pumpkin and stir it on medium low flame for 2 minutes, add onion, garlic, ginger, green chilies, salt and red chili powder and stir until the onions soften, about 2 minutes
Now add chopped beans, stir for 2 minutes until they soften a little but still slightly crunchy
Stir in the desiccated coconut for few seconds
Add coconut milk to the prepared vegetables, simmer for 2-3 minutes until it thickens slightly and vegetables are cooked, add lime juice and coriander leaves
Serve with boiled rice and garnish with some extra chopped coriander leaves and lime wedge
