Vegan pumpkin curry with bush beans

Vegan pumpkin curry with bush beans

I have created a new recipe which belongs to the category “lost on my hard drive”. It was very tasty, but as you know I’m not the fastest blogger on earth, it took a while until it landed on the blog.

Ingredients (serves 2)

  • 1 Butternut pumpkin
  • 500 g bush beans
  • 1 carrot
  • 1 red pepper
  • 1 courgette
  • 1 clove of garlic
  • 1 onion
  • 1 can coconut milk
  • 100 ml vegetable broth
  • ½ tsp Garam Masala
  • ½ tsp Turmeric
  • ½ tsp Curry
  • 1 tbsp rapeseed oil
  • 1 tsp rapeseed oil
  • salt and pepper

Method

Peel the pumpkin, remove the seeds and cut into bite-sized cubes. Sprinkle with 1 tablespoon rapeseed oil and salt and bake for 20-30 minutes at 200 degrees.

Wash the beans, cut off the ends and cook in boiling salted water for 15 minutes.

Peel the garlic, onion and carrot. Finely chop the onion and garlic. Slice the carrot. Cut the pepper and zucchini into bite-sized cubes.

Heat 1 teaspoon rapeseed oil, fry garlic and onion until translucent. Add the carrot, pepper and courgette and fry for 1-2 minutes. Add coconut milk, vegetable broth and spices and simmer for 10 minutes covered on medium heat. Add pumpkin and beans and simmer for another 5 minutes.

Veganes Kürbis-Curry mit Buschbohnen

Some Green Life

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