Pumpkin & Butter Bean Curry

This is adapted from an old cookbook where we swapped chickpeas for butter beans, as that's all we had, and used roasted capsicums from a jar, as again, all we had. So you can adapt to what you have on hand, but don't skip roasting the pumpkin as this makes a sweet, very yum curry.

Ingredients - serves 4

• 1 medium pumpkin, peeled and cut into small bites
• Extra virgin olive oil 
• 1 tsp cumin seeds
• 1 tbsp curry powder
• Small capsicum, cut into small pieces (we used roasted capsicum from a jar)
• 1 onion, diced
• 4 cloves garlic, chopped
• 5cm knob fresh ginger, grated
• 400g coconut cream
• sea salt
• 400g can butter beans
• fresh coriander, to serve

Method

1. Pre-heat oven to 200°C
2. Toss the cubed pumpkin in a lined baking tray with olive oil and season. Bake for about 20 minutes, turning halfway.
3. Heat pan on medium heat with oil, add cumin seeds, curry powder, capsicum, onion, garlic & ginger and cook until soft but not browned - about 5-10 minutes.
4. Add coconut cream, salt, half a can water and the butter beans and simmer gently until warmed through. Add the roasted pumpkin and cook for another minute.
5. Add fresh herbs and enjoy!