Made with a flavoursome cumin raita, this Pumpkin rogan josh brings the heat. Warm up with this delicious homemade curry, it's sure to hit the spot.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
1 tbs vegetable oil
1 red onion, cut into thick wedges
½ cup (150g) rogan josh curry paste
700g Kent pumpkin, peeled, cut into 4cm pieces
400g can crushed tomatoes
1 cup (250ml) vegetable stock
200g green beans, trimmed, cut into 3cm lengths
1 cup (300g) Greek-style yoghurt
2 tsp ground cumin
Salt and pepper
Basmati rice, to serve
¼ cup coriander sprigs, to serve
Lemon wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add onion and curry paste and cook, stirring, for 2 mins or until fragrant. Add pumpkin and cook, stirring, for 1 min or until coated. Add tomato, stock and ½ cup (125ml) water and bring to a simmer. Cook, covered, stirring occasionally, for 10 mins or until pumpkin is almost tender. Add beans and cook for 5 mins or until pumpkin is tender and beans are bright green and tender crisp.
Step 2
Combine yoghurt and cumin in a small bowl. Season with salt and pepper.
Step 3
Divide rice and curry among serving bowls. Top with coriander sprigs and serve with the raita and lemon wedges.
