Easy butter bean curry with pumpkin

Step 1/3

• 1 onion
• 1 clove garlic
• 5 g ginger
• olive oil (for frying)
• 1 tsp curry powder
• ½ tsp ground cumin
• ½ tsp ground turmeric
• ½ tsp ground coriander
• 400 g Hokkaido pumpkins

• knife
• cutting board
• large pot with lid
• cooking spoon

Wash the Hokkaido pumpkin, cut it in half, remove the seeds, and dice it. Peel and finely chop the onion, garlic, and ginger. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté until the onion turns translucent. Stir in the spices and fry for approx. 30 sec., stirring, until fragrant.

Step 2/3

• 175 ml vegetable broth
• 140 ml coconut milk

Add the diced pumpkin and the crushed tomatoes to the pot. Pour in the vegetable broth and coconut milk, then bring everything to a boil. Reduce the heat, cover, and let the pumpkin simmer for approx. 10–15 min. until tender.

Step 3/3

• 400 g canned butter beans
• cilantro (optional)
• basmati rice (cooked, for serving)
• naan bread (for serving)

• sieve
• immersion blender

Using an immersion blender or a stand mixer, purée about half of the pumpkin-tomato mixture until smooth. Rinse and wash the butter beans, then add to the pot, and stir well. Season the sauce with salt and let it simmer for approx. 5 min. to allow the flavors to meld. Serve the butter bean pumpkin curry with basmati rice and naan bread and garnish with fresh cilantro, if desired.

Enjoy your meal!