Roasted Pumpkin & Butter Bean Curry with Spiced Rice

6 People
110 min.
easy

Coconut milk gives a beautiful creaminess to this vegetarian curry, with garlic, ginger and Rajah Mild Masala Curry Powder adding aromatic depth of flavour. Serve with spicy rice and fresh coriander for an easy anytime dinner with irresistible Rajah aroma.

Ingredients

For the curry:

1 kg pumpkin
60 ml (4 Tbsp) sunflower oil
salt, to taste
1 onion, peeled and sliced
3 cloves garlic, peeled and finely chopped
1 thumb-size piece of ginger, peeled and minced
30 ml (2 Tbsp) Rajah Mild Masala Curry Powder
15 ml (1 Tbsp) Robertsons Turmeric
5 ml (1 tsp) Robertsons crushed chillies
1 x 400 g tin chopped tomatoes
800 ml coconut milk
2 x 400 g tins butter beans, drained
1 lemon

For the spiced rice:

30 ml (2 Tbsp) sunflower oil
7.5 ml (1½ tsp) Robertsons Turmeric
5 ml (1 tsp) Robertsons cumin
2.5 ml (½ tsp) Robertsons crushed chillies
1 ml salt to season
1 ml pepper to taste
2 cups (500ml) uncooked white rice, rinse well
12 cups of water, for cooking the rice
a handful of fresh coriander, to garnish

Cooking Method

Preheat the oven to 190 °C.
Peel your pumpkin and cut into rough (about 2cm) chunks. Put them onto a roasting tray lined with foil and drizzle over 30ml (2 Tbsp) of the sunflower oil. Season with salt, to taste. Roast for 30 to 40 minutes, or until golden and cooked through. Set aside.
Heat the remaining 30ml (2 Tbsp) sunflower oil in a pot over a medium heat. Add the onion and sauté for five minutes. Then add the garlic and ginger and cook for a further three minutes.
Stir in the Rajah Mild Masala Curry Powder, Robertsons Turmeric and Robertsons Crushed Chillies. Cook for another minute, until fragrant.
Add the chopped tomatoes and coconut milk. Stir well, bring to the boil, then turn down the heat and simmer for 45 minutes.
Add the roasted pumpkin cubes and butter beans to the pot, and simmer for a further 15 minutes. Season to taste with salt and lemon juice.
In the meantime, make the spiced rice. Heat the oil a pot over a medium-low heat. Add the Robertsons Turmeric, Robertsons Cumin, Robertsons Crushed Chillies and a pinch of salt and pepper. Cook for 30 seconds, until fragrant, then add the rice and the amount of water specified on the package instructions.
Cook the rice, again following the instructions on the package, until tender.
Serve the bean curry hot with the spiced rice and a garnish of fresh coriander.