Cooking Instructions
1.
Preheat the oven to 200°C/180°C fan/gas mark 6.
2.
Peel the
pumpkin (1)
and cut one quarter into 2cm-sized pieces. Grate the other quarter being used and set aside.
3.
Place the pumpkin pieces onto a baking tray, drizzle with olive oil, season and roast in the oven for 30 minutes until golden and caramelised.
4.
Meanwhile, heat
olive oil (1 tbsp)
in a large non-stick frying pan over a medium heat. Add the
onion (2)
and a pinch of salt and cook for 10 minutes until soft and golden.
5.
Add the
korma paste (1 jar)
and cook for 2 minutes, then stir in the grated pumpkin and
chickpeas (1 tin)
.
6.
Add the
coconut milk (1 tin)
and along with 150ml
water (150 ml)
. Bring to the boil, cover loosely and simmer for 15 minutes until thickened, and then add the
green beans (350 g)
and cook for a further 5 minutes.
7.
Add the
honey (1 tbsp)
, the juice of half of the
lemon (1/2)
and most of the
coriander (25 g)
.
8.
Stir in the roasted pumpkin and season with salt and pepper.
9.
Serve with the
rice (250 g)
and garnish with the remaining coriander.