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Recipe submitted by Samantha Lane   (slx@ansto.gov.au)

Bean and Pumpkin Curry

Ingredients (use vegan versions):

    300g pumpkin (winter squash), sliced
    20 green beans
    200 ml coconut milk
    1 tablespoon Thai red curry paste (check the ingredients to ensure there is no fish paste in it)
    ½ cup bamboo shoots, rinsed
    1 lemon grass stalk, the hard outer layers removed, finely chopped
    1 tablespoon peanut butter
    1 tablespoon sugar
    10 or 12 sweet basil leaves

Directions:

Steam or boil pumpkin. Blanch beans in boiling water and refresh in cold water. Cut each into three pieces and set aside.

Heat Wok, and add 2 tablespoons of the thick coconut milk scooped from the top of the can. Heat through, then add curry paste and fry, stirring constantly, until mixture smells fragrant. Add pumpkin pieces, beans, bamboo shoots, lemon grass and remaining coconut milk, and simmer for 5 minutes. Add peanut butter and vegan sugar. Stir through until sugar is dissloved, add sweet basil leaves and serve with jasmine rice.

Serves: 2

Preparation time: ~15 mins

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