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.
Ingredients
1 tbs vegetable oil
1 red onion, cut into thick wedges
1/2 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
1/4 cup coriander sprigs, to serve
Lemon wedges, to serve
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
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.
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.
