Pumpkin Curry

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Preparation Time: 25 minutes
Cooking time: 15 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 4518 times

Ingredients:

Metric Imperial

1 large onion

510 gm(s) pumpkin (or butternut squash if unavailable)

400 gm(s) green beans

1 cm piece fresh root ginger

1 garlic clove

Fry Light spray oil

2 tbsp(s) mild curry powder

400 gm(s) tin chopped tomatoes

salt & black pepper

steamed rice to serve

A Slimming World recipe - FREE on a Green day.

Posted by: Sarah Scott on 01 November 2008

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Prepare the ingredients. Peel and thinly slice the onion. Peel the pumpkin and cut into bite-sized chunks. Top & tail the green beans and cut in half. Finley grate the ginger and garlic.

Spray a large, non-stick frying pan with Fry Light and place over a medium heat. Add the onion and stir-fry for 2-3 minutes. Add the pumpkin, ginger, garlic, curry powder and tomatoes. Stir-fry over a high heat for 2-3 minutes.

Stir in 55ml water and bring to the boil. Reduce the heat to low, cover and simmer gently for 8-10 minutes, or until the pumpkin is just tender.

Add the green beans and mix well. Cook for a further 4-5 minutes. Season well and remove from the heat. Serve with steamed rice.