This simple vegetable curry is easily put together and big on flavour. If you prefer you could make this with orange sweet potato. To keep it vegan use coconut yoghurt instead of yoghurt to garnish the dish.
Preheat the oven 200°C
Toss the butternut with 1 tablespoon oil, season well, sprinkle with salt and spread in a single layer on a baking paper lined tray. Bake for 30 minutes or until tender.
While the butternut is cooking heat a wide pan with the remaining oil, add the cumin and mustard seeds and fry until they start to pop. Add the onion, garlic and ginger and fry until soft around 7 minutes, then add the turmeric and coriander. Cook for another minute then add the tin of tomatoes, tamarind paste, coconut milk and chickpeas. Simmer gently for 15 minutes or until the pumpkin is ready.
Blanch the green beans in boiling salted water until tender. Add to the pan along with the butternut and stir gently to combine. Taste and add sugar to sweeten if necessary.
Serve with a side of yoghurt, top with the nuts, coriander and chilli. Serve with rice.
1 small butternut, halved, peeled, seeded and cut 1cm slices
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 onion, sliced
2 cloves garlic, minced
3cm piece ginger, grated
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 tin chopped tomatoes
1 tablespoon tamarind paste
1 tin coconut milk
1 tin chickpeas
250g green beans, trimmed and halved
sugar to taste (optional)
thick yoghurt to serve
¼ cup roasted nuts such as cashews, peanuts or almonds, roughly chopped
fresh coriander and green or red chilli to garnish