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    You are in: Home / Recipes / Bean and Pumpkin Curry Recipe
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    Bean and Pumpkin Curry

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Chrissyo's Note:

    The peanut butter gives this recipe a lovely flavour. It is easy to prepare and it's quicker to cook than ordering take away. You can use frozen beans or peas. Just make sure that the beans or peas are thawed and drained of any liquid. Actually, the basis of this curry can be used for most vegetables. Just let your head go when making it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Steam or boil pumpkin.
    2. 2
      Blanch beans in boiling water and refresh in cold water.
    3. 3
      Cut each into three pieces and set aside.
    4. 4
      Heat Wok, and add 2 tablespoons of the thick coconut milk scooped from the top of the can.
    5. 5
      Heat through, then add curry paste and fry, stirring constantly, until mixture smells fragrant.
    6. 6
      Add pumpkin pieces, beans, bamboo shoots, lemon grass and remaining coconut milk, and simmer for 5 minutes.
    7. 7
      Add peanut butter and sugar.
    8. 8
      Stir through until sugar is dissloved, add sweet basil leaves and serve with jasmine rice.

    Ratings & Reviews:

    • on October 08, 2002

      55

      Wowza yowza! I had to make a special trip to my Asian food supply store to get the red curry paste and it was worth it, it's got a great flavor. I didn't have any lemon grass roots, but did have some dried lemon grass, that worked just fine. This curry has a wonderful taste, all sorts of yummy flavors coming together, yet you can still taste each ingredient. I served this with some plain basmati rice, and some lemonade with mint leaves in it, and it was a nirvanic dinner. Thanks Chrissy!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 26, 2005

      55

      I cooked this last night for myself and my fiance and we both loved it. I felt like a meat-free night and he felt like curry, so it was the perfect compromise! It was the first time I'd made a curry and it was very easy and so tasty. The peanut butter went really well in it as well. I added some carrot and celery along with the pumpkin and beans. It all worked quite well together, but next time I won't put celery with it just out of personal preference. I also served this with basmati rice which made for a really yummy, quick and easy meal. I'll definitely be making this again. Thanks for posting Chrissy!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Bean and Pumpkin Curry

    Serving Size: 1 (371 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 340.3
     
    Calories from Fat 235
    69%
    Total Fat 26.1 g
    40%
    Saturated Fat 20.1 g
    100%
    Cholesterol 0.0 mg
    0%
    Sodium 56.7 mg
    2%
    Total Carbohydrate 26.5 g
    8%
    Dietary Fiber 3.7 g
    15%
    Sugars 12.0 g
    48%
    Protein 7.9 g
    15%

    The following items or measurements are not included:

    Thai red curry paste

    lemon grass root

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