Autumn pumpkin curry

12 INGREDIENTS • 9 STEPS • 1HR

Autumn pumpkin curry

Recipe

4.0

2 ratings
Make the most of seasonal squash with this creamy curry, packed with a Korma paste.
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Make the most of seasonal squash with this creamy curry, packed with a Korma paste.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR

Total time

Ingredients

Servings
4
1
Crown Prince pumpkin
cut in half lengthwise
2
onions, finely chopped
1 jar
(180 g)
M&S korma paste
1 tin
chickpeas
1 tin
(400 ml)
reduced fat coconut milk
350 g
M&S Remarksable Value green beans, halved
1 tbsp
M&S pure honey
1/2
M&S Remarksable Value lemon
25 g
coriander, chopped
1 tbsp
olive oil
150 ml
water
250 g
microwave basmati rice
to serve

Nutrition per serving

VIEW ALL
Calories
645kcal
Fat
16.4 g
Saturates
8.9 g
Sugars
25.3 g
Salt
511.9 mg
Love This Recipe?
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Autumn pumpkin curry
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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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 (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.
step 5
Add the korma 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 (1 tbsp), 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.
step 9 Serve with the rice (250 g) and garnish with the remaining coriander.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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