Vegetarian Curry

"Vegetarian Pumpkin & White-Bean Curry"

A great and hearty recipe for anytime of the year . . .

You will need:

·        1kg pumpkin (cut into 3cm pieces)

·          2 Tablespoons peanut oil

·          1 medium brown onion

·          2 cloves garlic (crushed)

·          1 teaspoon fresh grated ginger

·          300g asparagus (chopped coarsely)                                                                

·          2 Tablespoons korma curry paste

·          1/2 teaspoon caraway seeds

·          300g can white beans (rinsed and drained)

·          2/3 cups coconut milk

·          50g baby spinach leaves (halved)

·          1 Tablespoon finely shredded fresh basil

Method:

Preheat oven to very hot.

·          Cut pumpkin into 3 cm pieces, toss with half of the oil in a large baking dish; bake, uncovered , in very hot over for about 15 minutes or until browned and tender.

·          Cut onion into thin wedges. Heat remaining oil in wok; stir-fry onion, garlic, ginger and seeds until onion is soft.

·          Add asparagus and paste; stir-fry 2 minutes.

·          Add pumpkin, beans, coconut milk, spinach and basil; stir-fry, tossing gently until heated through.

·          Serve with crusty bread or brown rice.

This recipe is full healthy nutrients from various sources and is a great and balanced meal for the whole family.

For a delicious sweet go to our Vegan Treat recipe.

Rebecca has worked in the vegetarian and vegan industry in Australia for more than 5 years. She is the founder of http://www.VeganSecrets.com a portal with many interesting vegan and vegetarian books, articles, veg living tips and tricks plus also of her blog at: http://www.VeganSecrets.com/blog which has online information on everything vegan, vegetarian and cruelty-free that can help you with any questions you may have on the subject.

Print this Recipe