Pumpkin, Bean and Coconut Curry

Name: Pumpkin, Bean and Coconut Curry
Ingredients: 1 large pumpkin, peeled (approx. 900g) and seeds removed or you can use sweet potato and chopped into 3cm chunks; 4cm piece of fresh ginger, peeled and cut into fine matchsticks; 1 bunch of fresh coriander, pick off leaves and chop stalks.; Olive oil; 4 garlic cloves, peeled and finely sliced; 1 fresh red chilli, deseeded and finely sliced; 4 shallots, peeled and finely sliced; 1 teaspoon mustard seeds; 20 curry leaves; 1 teaspoon turmeric; 1 X 400g tin of chopped tomatoes; 2 X 400g coconut milk; 2 x 400g cans of cannellini beans (or chickpeas) drained and rinsed

naturalmedicineweek.com.au

Indulge in this beautifully created and fantastic recipe that uses alternative ingredients to satisfy your cravings.

View full recipe on naturalmedicineweek.com.au

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Ingredients

1 large pumpkin, peeled (approx. 900g) and seeds removed or you can use sweet potato and chopped into 3cm chunks
4cm piece of fresh ginger, peeled and cut into fine matchsticks
1 bunch of fresh coriander, pick off leaves and chop stalks.
Olive oil
4 garlic cloves, peeled and finely sliced
1 fresh red chilli, deseeded and finely sliced
4 shallots, peeled and finely sliced
1 teaspoon mustard seeds
20 curry leaves
1 teaspoon turmeric
1 X 400g tin of chopped tomatoes
2 X 400g coconut milk
2 x 400g cans of cannellini beans (or chickpeas) drained and rinsed