Pumpkin & Broad Bean Coconut Curry

Serves 4 | Prep time: 15 mins | Cooking time: 35 mins

INGREDIENTS

• 2 stalks of lemongrass
• 4x kaffir lime leaves
• 1x bunch of coriander (cilantro)
• 2 cloves of garlic, peeled
• 4 medium tomatoes, with the seeds and membranes removed
• 2 mild red chillies
• 1x small knob of ginger, outer skin removed
• 450g / 1lb pumpkin, cut into large chunks
• 1x 500g / 1.1lb bag of frozen broad beans, thawed
• 2x 400mL / 13.5oz coconut milk
• 1 Tbsp soy sauce or tamari
• 4x thick wedges of lime to serve
• Basmati or brown rice to serve

METHOD

1. Remove the tough outer leaves of the lemongrass stalks and bruise using the blunt end of your knife (bash it quite hard against a chopping board).
2. Place lemongrass stalks, lime leaves, 1/2 bunch of coriander, tomatoes, chillies and knob of ginger into a food processor, and process until it forms a chunky paste.
3. Heat up a wok or large frying pan over medium-high heat and add the curry paste. Cook the paste, stirring constantly, for a few minutes until fragrant.
4. Add the pumpkin and thawed broad beans, stir to coat in the paste.
5. Add the tins of coconut milk and bring to the boil. Reduce the heat to a simmer and cook for 30 minutes or so until the pumpkin is tender.
6. Serve with brown rice, a wedge of lime and some coriander leaves on top.