Onion, scallions and garlic are sautéed and seasoned with tomato paste, ginger and hot curry powder then sweetened with coconut milk. A squeeze of lime adds complexity to the sweet spicy curry along with robust bites of pumpkin and crunchy string beans. This recipe comes to us from the Juicy Chef of The Jamaican Observer.
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 stalks of scallion, chopped
- 1 jalapeño, deseeded and chopped
- 2 cloves garlic, crushed
- 1 heaping tablespoon hot curry powder
- 1/2 teaspoon ground ginger
- 2 tablespoons tomato paste
- 1 15 ounce can light coconut milk
- 7.5 ounces water
- 1 low-sodium vegetable stock bouillon cube
- 1 pumpkin, peeled, deseeded & cut into cubes
- juice of 1 lime
- 12 ounces string beans, trimmed and cut in half
- 2 cups brown rice, cooked
- 1 cup cilantro, chopped
Place the vegetable oil in a large pot over medium-high heat. Add the onion, scallion, garlic and jalapeño and sauté for 3-5 minutes, or until the veggies become soft and fragrant.
Season with hot curry powder, ginger. Mix until the veggies are coated and cook 1-2 minutes more, or until the curry powder and ginger become fragrant.
Add the tomato paste and stir until incorporated.
Pour in the coconut milk, then fill half of the can with water. Add the water along with the vegetable bouillon cube and pumpkin wedges.
Bring to a boil, turn heat down to medium-low and simmer for about 25 minutes, or until the pumpkin chunks are tender. Add lime juice.
Add string beans and cook for 2 to 3 minutes more, or until green beans are slightly tender, but still maintain their crunch.
Serve in equal portions over brown rice and topped with fresh cilantro.