This is a really simple, plant-based curry with a mild flavour (depending on the curry paste you use). Great for vegetarians, vegans, Meat-Free Monday or when you want a few more veggies in your day.
Pumpkin and Kale Curry
Dairy-free, Gluten-free
Ingredients
- 1 tablespoon coconut oil
- 2-3 tablespoons of curry paste (from a jar)
- 1 onion, chopped
- 1 tablespoon mustard seeds
- 1/2 butternut pumpkin, cubed
- 1 can coconut milk
- 1/2 can vegetable stock/water (I used water plus 1 tablespoon homemade Thermomix vegetable stock)
- bunch of kale (or other leafy, green veggie), finely chopped
- 1 tin black beans, red kidney beans or chickpeas (opt)
Instructions
- Heat coconut oil in large pan.
- Saute curry paste, onion and mustard seeds for 2 minutes.
- Add cubed pumpkin, coat well.
- Add coconut milk and water/stock.
- Simmer with lid off till pumpkin is nearly cooked.
- Add finely chopped kale or other green, leafy veg with lid on.
- Once all vegetables are nearly cooked, add beans or chickpeas.
- Simmer till greens and pumpkin are tender.
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