Name: Autumn pumpkin curry
Total time: 3600 s
Yield: 4
Ingredients: 1 Crown Prince pumpkin; 2 onion; 1 jar Bombay-style spice paste; 1 tin chickpeas; 1 tin reduced fat coconut milk; 350 gram green beans; 1 tablespoon honey; 1/2 lemon; 25 gram coriander; 1 tablespoon olive oil; 150 millilitre water; 250 gram microwave basmati rice

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6.

Step 2

Peel the pumpkin (1) and cut one quarter into 2cm-sized pieces. Grate the other quarter being used and set aside.

Step 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.

Step 4

Meanwhile, heat olive oil (15 mL) 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.

Step 5

Add the Bombay-style spice paste (1 jar) and cook for 2 minutes, then stir in the grated pumpkin and chickpeas (1 tin) .

Step 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.

Step 7

Add the honey (20 g) , the juice of half of the lemon (1/2) and most of the coriander (25 g) .

Step 8

Stir in the roasted pumpkin and season with salt and pepper.

Step 9

Serve with the rice (250 g) and garnish with the remaining coriander.

Autumn pumpkin curry

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