Pumpkin & Broad Bean Coconut Curry

Name: Pumpkin & Broad Bean Coconut Curry
Ingredients: 2 stalks of lemongrass, tough outer leaves removed and bruised using the blunt end of your knife (bash it quite hard against a chopping board); 4x kaffir lime leaves; 1x bunch of coriander (cilantro); 2 cloves of garlic, peeled; 4 medium tomatoes, with the seeds and membranes removed; 2 mild red chillies; 1x small knob of ginger, outer skin removed; 450g / 1lb pumpkin, cut into large chunks; 1x 500g / 1.1lb bag of frozen broad beans, thawed; 2x 400mL / 13.5oz coconut milk; 1 tbsp soy sauce or tamari; 4x thick wedges of lime to serve; Basmati or brown rice to serve

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This is a very easy curry recipe that is sure to impress vegan and non-vegan dinner guests alike. You’re welcome to use fresh broad beans, but using the frozen saves a lot of time (as they’re...

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Ingredients

2 stalks of lemongrass, tough outer leaves removed and bruised using the blunt end of your knife (bash it quite hard against a chopping board)
4x kaffir lime leaves
1x bunch of coriander (cilantro)
2 cloves of garlic, peeled
4 medium tomatoes, with the seeds and membranes removed
2 mild red chillies
1x small knob of ginger, outer skin removed
450g / 1lb pumpkin, cut into large chunks
1x 500g / 1.1lb bag of frozen broad beans, thawed
2x 400mL / 13.5oz coconut milk
1 tbsp soy sauce or tamari
4x thick wedges of lime to serve
Basmati or brown rice to serve