Hearty Pumpkin and Kidney Bean Curry with Brown Rice
A comforting and flavorful vegetarian curry loaded with seasonal pumpkin, potatoes, and kidney beans, simmered in a rich, lactose-free coconut milk sauce. Served with a side of brown rice.
Ingredients
- Brown Rice50 g
- Water (for rice)100 ml
- Onion75 g
- Garlic6 g
- Pumpkin or Butternut Squash, peeled and cubed200 g
- Canned Coconut Milk (full fat)200 ml
- Olive Oil10 ml
- Salt1 g
- Black Pepper0.2 g
- Ginger, grated5 g
- Curry Powder5 g
- Ground Turmeric1 g
- Potato, peeled and cubed100 g
- Vegetable Broth150 ml
- Canned Kidney Beans, drained and rinsed200 g
- Fresh Coriander (Cilantro), chopped (optional garnish)5 g
Instructions
- 1Step 1
Cook the brown rice: Combine rice and water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 25-30 minutes, or until tender. Let stand covered for 5 minutes, then fluff with a fork.
- 2Step 2
While rice cooks, prepare the curry: Heat olive oil in a large pot or deep pan over medium heat.
- 3Step 3
Chop the onion, mince the garlic, and grate the ginger.
- 4Step 4
Add onion to the pot and cook until softened, about 5 minutes.
- 5Step 5
Add garlic, ginger, curry powder, and turmeric. Cook, stirring, for 1 minute until fragrant.
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