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.
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