YELLOW PUMPKIN CURRY

Everyone craves a curry once in a while, but most that you buy are full of unnecessary oils, salt and in some cases MSG!! This is a clean as you can get and is so cheap and quick to make.
This recipe is part of my cheap eat series. This is featured in the second episode along side my 'BBQ tempeh pita pockets'.

Serves 3-4 people
Per serve $2.80

Ingredients -

1/3 pumpkin, cubed
1 capsicum
2 cups green beans
1 brown onion , sliced
1 can light coconut milk

Curry paste -

1 tbsp coriander seeds
1 tbsp mustard seeds
1 1/2 tsp ground chili
1 1/2 tsp ground cumin
2 tsp turmeric
2 tsp garlic powder
1 tbsp grated/minced ginger
2 cloves crushed garlic

Place cubed pumpkin on a baking tray in a preheated oven (200 degrees) for around 20-25mins or until fully cooked through.
In a non stick pan add a little water or oil ( around 3 tbsp), add all the ingredients for the curry paste and cook until fragrant, around 2/3 mins.
Add in sliced onion and cook for another 5-8mins or until the onion has softened, adding in splashes of water as needed, I ended up adding an extra 3 tbsp.
Add in the drained and rinsed beans, capsicum, roast pumpkin and the light coconut milk. Simmer for 20 mins to allow the flavours to infuse.
Sprinkle with toasted sesame seeds, coriander and fresh chili.
Serve with rice! Enjoy!

Watch me make the curry and my BBQ tempeh pita pockets!