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

    Average Rating:

    2 Total Reviews

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    • on October 08, 2002

      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!

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    • on October 26, 2005

      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!

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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
    Total Fat 26.1 g
    Saturated Fat 20.1 g
    Cholesterol 0.0 mg
    Sodium 56.7 mg
    Total Carbohydrate 26.5 g
    Dietary Fiber 3.7 g
    Sugars 12.0 g
    Protein 7.9 g

    The following items or measurements are not included:

    Thai red curry paste

    lemon grass root


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