Thai Green Curry Beans With Roast Pumpkin

ROAST PUMPKIN

1 wedge pumpkin or Hubbard squash olive oil or coconut oil fresh coriander, for serving fresh sprouts, for serving salt and black pepper to taste

THAI GREEN CURRY BEANS

1 onion, finely chopped

1 x 400ml can coconut cream

2-3 tbs Thai green curry paste

1 cup Crossbow White Beans

Place the beans in a bowl with 2 cups water. Soak for 60 minutes, then drain and place in a saucepan with water.

Simmer for 25 to 35 minutes on medium/low heat until cooked. Remove from the heat and drain any excess water. Set aside.

Place the onion in a pot with a little oil and fry over medium heat until translucent, about 8 minutes.

Add 1 to 2 tbs water to help soften the onion. Add the curry paste and stir through. Then add the coconut cream and beans. Stir, and season to taste.

Simmer on low heat for 5 minutes, until the sauce thickens slightly.

Preheat the oven to 200°C and line a baking tray. Rinse or wipe the pumpkin skin. Rub the skin and flesh with olive oil.

Place on the baking tray and bake for 35 minutes, or until the flesh is tender. Remove the pumpkin from the oven and scoop out the seeds with a spoon.

Place on a serving plate and spoon over the curried beans. Finish with fresh coriander and sprouts. Serves 2.

The dish is ready in 50 minutes. It is gluten-free, sugar-free and vegetarian

◆ Green-skinned Hubbard squash (winter squash) are ideal for this dish, but you can use white-skinned pumpkin, butternut, orange-fleshed sweet potatoes or individual acorn squash.

◆ For a lighter taste, substitute the

coconut cream with coconut milk.

◆ You can substitute green curry paste for

red or yellow curry paste.

◆ Many curry pastes contain seafood ingredients. If you are vegan, check the label carefully.

◆ Choose sprouts according to what is in season or available, or make your own using Crossbow Lentils. | Food that Loves You Back by Amerae Vercueil