🍽️ Creamy Pumpkin and Bean Curry

Name: Creamy Pumpkin and Bean Curry
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g pumpkin flesh (e.g. Muscat); 200 g green beans; 1 onion; 1 clove garlic; 2 cm fresh ginger; 2 tbsp ghee (or clarified butter); 2 tsp tandoori masala spice mix; 100 g strained tomatoes; 150 ml vegetable broth; 1 tbsp lemon juice; salt; pepper (from the mill); 2 tbsp freshly chopped parsley

146 kcal · 30 min · 4 servings

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Ingredients

800 g pumpkin flesh (e.g. Muscat)
200 g green beans
1 onion
1 clove garlic
2 cm fresh ginger
2 tbsp ghee (or clarified butter)
2 tsp tandoori masala spice mix
100 g strained tomatoes
150 ml vegetable broth
1 tbsp lemon juice
salt
pepper (from the mill)
2 tbsp freshly chopped parsley

Instructions

1. Peel the pumpkin, remove the seeds, and cut the flesh into small cubes.
2. Wash the beans thoroughly. Cut them into bite-sized pieces by halving or thirding them depending on their length.
3. Peel the onion, garlic, and ginger. Finely chop all three ingredients.
4. Heat ghee (a clarified, solid butter) in a large pan. Add the chopped onions, garlic, and ginger, and sauté them briefly until they become soft and translucent.
5. Stir in the Tandoori Masala spice mix to release the flavors.
6. Add the pureed tomatoes and vegetable broth to the pan, stirring everything well to combine.
7. Add the pumpkin cubes to the pan. Drizzle with lemon juice, season with salt and pepper, and stir briefly.
8. Cover the pan halfway and let the curry simmer on medium heat for about 15 minutes until the pumpkin is tender.
9. Add the prepared beans to the pot and continue cooking the curry for the final 5 minutes until the beans are cooked through.
10. Finely chop the fresh parsley and sprinkle it over the finished curry. Finally, taste and adjust the seasoning if needed.
11. Serve the curry hot. Add a portion of rice on the side if desired.

Nutrition per serving

kcal: 146
Protein: 4 g · Fett/Fat: 8 g · Carbs: 14 g