Pumpkin and Bean Curry ?>

Pumpkin and Bean Curry

 PumpkinThis is truly a delight and of course, you can add whatever it is in this dish to give your belly a smile.

2 teaspoons each of, Ground Cumin, Ginger and Coriander
1 Tablespoon Peanut oil
4 fresh long Red Chillies, sliced thinly (optional)
10cm stick (20g) fresh Lemon Grass, sliced thinly
2 x Cloves Garlic, crushed
1 medium (170g) Red onion, sliced thinly
2 x 400ml cans of Coconut Milk
1/3 cup (80ml) Lime Juice
1 tablespoon of Kecap Manis (thick sweet soy sauce)
1 tablespoon grated Palm Sugar
1kg Pumpkin, chopped coursely
250g Sugar Snap Peas, trimmed
200 Snake Beans, trimmed, chopped coarsely
1 cup (140g) coarsely chopped roasted unsalted peanuts
1/2 cup firmly packed fresh coriander leaves

Sounds an awful lot doesn’t it, but hell its worth the gathering and putting it all together 🙂


Fry spices, oil chillies, lemon grass, garlic and onion in a wok until fragrant. Add milk, juice, kecap manis, sugar and pumpkin, simmer for 20 minutes.

Stir in peas and beans, cook for 5 minutes. Serve sprinkled with nuts and fresh coriander.

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