Bean And Pumpkin Curry Recipes

PUMPKIN, BUTTER BEAN, AND SPINACH CURRY

Steps:

• Heat the oil in a large saucepan over medium heat, and stir in the onion. Cook and stir until the onion is soft and beginning to brown, about 8 minutes. Stir in the curry paste, cook for 2 minutes longer, then add the coconut milk water, and pumpkin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the pumpkin is nearly tender, about 10 minutes.
• Stir in the butter beans, and continue simmering until the pumpkin is tender, about 5 minutes. Season to taste with salt and pepper, then stir in the spinach and cilantro. Simmer a few more minutes to reheat, and serve.

PUMPKIN AND BLACK BEAN SOUP

Steps:

• Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.

BEAN AND PUMPKIN CURRY

Steps:

• Steam or boil pumpkin.
• Blanch beans in boiling water and refresh in cold water.
• Cut each into three pieces and set aside.
• Heat Wok, and add 2 tablespoons of the thick coconut milk scooped from the top of the can.
• Heat through, then add curry paste and fry, stirring constantly, until mixture smells fragrant.
• Add pumpkin pieces, beans, bamboo shoots, lemon grass and remaining coconut milk, and simmer for 5 minutes.
• Add peanut butter and sugar.
• Stir through until sugar is dissloved, add sweet basil leaves and serve with jasmine rice.