Pumpkin Curry with Beans

Ingredients

• 800 g pumpkin flesh (e.g., muskmelon)
• 200 g Green beans
• 1 onion
• 1 Garlic clove
• 2 cm fresh ginger
• 2 tbsp ghee (or clarified butter)
• 2 tsp tandoori masala spice mix
• 100 g passata tomatoes
• 150 ml Vegetable broth
• 1 tbsp Lemon Juice
• Salt
• pepper (from grinder)
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Dice the pumpkin. Wash, trim and halve or quarter the green beans according to length. Peel and finely dice the onion, garlic, and ginger; sauté in a hot pan with Ghee until translucent. Season with Tandoori Masala, then add passata tomatoes and vegetable broth. Add the pumpkin, drizzle lemon juice, season with salt and pepper, cover partially and simmer for about 15 minutes. During the last ~5 minutes add the beans. Just before serving sprinkle parsley on top and adjust seasoning.

2. 2.

   Serve with rice if desired.