Pumpkin & Mung Bean Curry

Posted by Romy Lawson on

Ingredients:

1 medium brown onion, chopped

3 cloves garlic, chopped

2 tbsp extra virgin olive oil

2-3 celery sticks, sliced into small pieces

1 small butter nut pumpkin, seeds removed and roughly chopped

4 cups water

2 TBSP tomato paste

4 cups cooked mung beans

large handful coriander leaves and stems, chopped

½ lemon

2 TBSP nutritional yeast

1 tsp coconut oil

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp turmeric

1 tsp smoked paprika

big pinch salt & pepper

 

Method:

Add the onion, garlic, celery and olive oil to a heavy based pot

Fry off until the onion is translucent

Add the cumin seeds, coriander seeds, turmeric, smoked paprika and cook until fragrant

Add pumpkin and mung beans, mix to coat with the spices and onion

Add water and bring to a boil then simmer until pumpkin is soft and the mixture has thickened

Add tomato paste, nutritional yeast, coconut oil, salt & pepper and simmer for a further 5-10 minutes

To finish, add the coriander and lemon

Serve this with brown rice, cauliflower rice or your fave wholegrain, and top with coconut yoghurt


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