An Indian classic curry, this recipe uses pumpkin and is served with a fragrant yoghurt for the perfect vegetarian dinner idea - ready in just 30 minutes.
- Heat the oil in a large saucepan over medium heat. Add onion and curry paste and cook, stirring, for 2 mins or until fragrant. Add pumpkin and cook, stirring, for 1 min or until coated. Add tomato, stock and ½ cup (125ml) water and bring to a simmer. Cook, covered, stirring occasionally, for 10 mins or until pumpkin is almost tender. Add beans and cook for 5 mins or until pumpkin is tender and beans are bright green and tender crisp.
- Combine yoghurt and cumin in a small bowl. Season with salt and pepper.
- Divide rice and curry among serving bowls. Top with coriander sprigs and serve with the raita and lemon wedges.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set