Pumpkin Curry

By Greywolf

Ingredients

• 1/2 fresh pumpkin, cut into bite sized pieces
• 1 small onion, chopped
• 1 small zucchini, sliced
• 1 cup presoaked or canned garbanzo beans
• 1 can coconut milk
• 2 Tbsps curry powder
• 2 tsps ginger, minced
• 1/2 cup frozen peas
• 2 small potatoes, cut into bite sized pieces
• 1 cup brown basmati rice
• 2 cups water
• handful of fresh green beans, sliced
• salt to taste

Details

Servings 4
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Fill a small pan with water, add potatoes and bring to a boil. Cook potatoes until slightly underdone.

Meanwhile, heat oil of your choice in skillet and add curry powder until it becomes fragrant. Add ginger and saute a minute or two, then add onions.

Once potatoes are done, dump into strainer and put the 2 cups water plus dried rice on to boil. Cook for 20 minutes.

Next add the zucchini and frozen peas, to the skillet, and cook a few more minutes. Next add pumpkin, potatoes and garbanzo beans and make sure everything is nice and coated with the curry mixture. Add coconut milk and cook on low until the pumpkin is cooked.

Serve over the rice.