pumpkin and green bean curry


I’m really bad at making curries. I just can’t seem to get the hang of how to get the spices right, and everyone knows that the right spices are essential in a curry. However, I decided to have another go since curries are great ways of making otherwise boring vegetables taste delicious and exciting. This curry is made with ready curry paste, which makes it really easy to get right. And it seemed to work for me so it can’t be very difficult.

Approximate cost: £ 2.25 for two servings

Serves 2


  • half a medium-sized pumpkin, cut into chunks .5
  • 200g green beans, ends chopped off 1
  • 1 TB ready-made balti paste .5
  • half a can of coconut milk .25
  • 1 TB soft brown sugar (optional)
  • 1 TB lemon juice (optional)
  • salt and pepper to taste
  • vegetable oil


  1. preheat the oven to 200 C
  2. place the pumpkin in a baking dish, drizzle with oil and bake for about 20 minutes
  3. in the meantime, boil a pan of water on the hob and cook the green beans for 5 minutes, just to soften a little
  4. heat a tablespoon of oil in a non-stick frying pan and add the balti paste. Cook on medium for a couple minutes
  5. add the coconut milk and stir to combine
  6. then add the pumpkin and green beans and cook on low for 5-10 minutes
  7. stir in the sugar and lemon juice and serve!

Adapted from “Bowl Food” cookbook


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