Pumpkin & Mung Bean Curry

Pumpkin & Mung Bean Curry

1 pumpkin, peeled and cut into large chunks 

3 onions, peeled and finely sliced 

4 cloves garlic, grated

Large knob of ginger, grated 

Thumbnail size piece of turmeric (or ½ tsp ground)

1 stick lemongrass 

6 tomatoes, quartered 

400ml coconut milk

3 tbsp peanut butter 

3 tbsp  soy sauce 

2 handfuls of mung beans, cooked or sprouted 

Heat the oven to 170. Add the squash to a baking tray, drizzle with oil, season with salt and roast for 30 minutes or until it’s just cooked, but not too soft. 

Meanwhile, heat a pan with a drizzle of sunflower oil, once hot, add the onions with a large pinch of salt and cook over a medium heat for 15 minutes or until they are caramelised and sticky. 

Blend the garlic, ginger, turmeric, lemongrass (save the outer leaves).

Add the paste to the caramelised onions and cook for a further 5 minutes.

Add 2 cups of water, the tomatoes and the outer lemongrass leaves, add a lid and simmer for 5 mins.

Blend the coconut milk, peanut butter and soy sauce and stir it through the curry with the heat turned down low. Warm through, then gently fold in the cooked pumpkin and mung beans.