Roasted Pumpkin & Butter Bean Curry with Spiced Rice
Coconut milk gives a beautiful creaminess to this vegetarian curry, with garlic, ginger and Rajah Mild Masala Curry Powder adding aromatic depth of flavour. Serve with spicy rice and fresh coriander for an easy anytime dinner with irresistible Rajah aroma.
Feeds
6Person
Preparation time
110Min.
easy
Ingredients
- For the curry:
- 1 kg pumpkin
- 60 ml (4 Tbsp) sunflower oil
- salt, to taste
- 1 onion, peeled and sliced
- 3 cloves garlic, peeled and finely chopped
- 1 thumb-size piece of ginger, peeled and minced
- 30 ml (2 Tbsp) Rajah Mild Masala Curry Powder
- 15 ml (1 Tbsp) Robertsons Turmeric
- 5 ml (1 tsp) Robertsons crushed chillies
- 1 x 400 g tin chopped tomatoes
- 800 ml coconut milk
- 2 x 400 g tins butter beans, drained
- 1 lemon
- For the spiced rice:
- 30 ml (2 Tbsp) sunflower oil
- 7.5 ml (1½ tsp) Robertsons Turmeric
- 5 ml (1 tsp) Robertsons cumin
- 2.5 ml (½ tsp) Robertsons crushed chillies
- 1 ml salt to season
- 1 ml pepper to taste
- 2 cups (500ml) uncooked white rice, rinse well
- 12 cups of water, for cooking the rice
- a handful of fresh coriander, to garnish
Preparation method
Nutrition
- Nut Free
- Vegetarian
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