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RECIPE | Vegan pumpkin & green bean curry

This hearty coconut curry can be whipped up in just 30 minutes

13 March 2016 - 02:00 By Hilary Biller
Pumpkin and green bean curry.
Pumpkin and green bean curry.
Image: Great Stock/Stockfood

Serves: 6

Difficulty: Easy

Time: 30 minutes


15ml (1 tbsp) oil

1 large onion, chopped

15ml (1 tbsp) curry powder

1 x 400g can chopped tomatoes

500g pumpkin, cut into blocks

125ml (½ cup) vegetable stock

200g beans, topped and tailed

100ml coconut milk

Salt and freshly ground black pepper

Fresh coriander, chopped


1) Preheat the oil in a pan and fry onion till just soft.

2) Add curry powder and fry till fragrant.

3) Add tomatoes with the juices and pumpkin. Add stock and cook till pumpkin is just tender and stock has reduced.

4) Add beans, coconut milk and seasoning and cook for a further 5-7 minutes over a gentle heat.

5) Serve over basmati rice and finish with coriander.