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"Vegetarian Pumpkin %26 White-Bean Curry"

BY Rebecca Bennett

A great and hearty recipe for anytime of the year . . .

You will need:

1kg pumpkin (cut into 3cm pieces)
2 Tablespoons peanut oil
1 medium brown onion
2 cloves garlic (crushed)
1 teaspoon fresh grated ginger
300g asparagus (chopped coarsely)
2 Tablespoons korma curry paste
1/2 teaspoon caraway seeds
300g can white beans (rinsed and drained)
2/3 cups coconut milk
50g baby spinach leaves (halved)
1 Tablespoon finely shredded fresh basil

Method:

Preheat oven to very hot.

Cut pumpkin into 3 cm pieces, toss with half of th eoil in a large baking dish; bak, uncovered , in very hot over for about 15 minutes or until browned and tender.

Cut onion into thin wedges. Heat remaining oil in wok; stir-fry onion, garlic, ginger and seeds until onion is soft.

Add asparagus and paste; stir-fry 2 minutes.

Add pumpkin, beans, coconut milk, spinach and basil; stir-fry, tossing gently until heated through.

Serve with crusty bread or brown rice.

Rebecca has worked in the vegetarian and vegan industry in Australia for more than 5 years. She is the founder of www.VeganSecrets.com a portal with many interesting vegan and vegetarian books, articles, veg living tips and tricks plus also of her blog at: www.VeganSecrets.com/blog which has online information on everything vegan, vegetarian and cruelty-free that can help you with any questions you may have on the subject.

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