Country Bumpkin Pumpkin Curry
Ingredients
- 1/2 Fresh pumpkin (not pumpkin pie filling)
- 1 small onion, diced
- 3/4 cup green beans, cut in half
- 1 potato, cubed
- 1 can of chick peas
- 1/2 cup mushrooms
- 1 can coconut milk
- 2 Tbsp. curry powder
- 1 bag microwaveable brown rice
- some vegetable oil, as needed
Instructions
- Stab your pumpkin and cut a round hole in the top.
- Pull out the pumpkin seeds and innards and cut the pumpkin flesh into cubes, set aside.
- Boil your cubed potatoes until soft.
- When soft, drain the water and add in some vegetable oil, the green beans, onions, mushrooms, pumpkin and chickpeas.
- Cover and let the veggies cook on low heat, stirring frequently, for 20 minutes.
- Cook your rice in the microwave, following the directions on the box.
- Add the coconut milk and curry powder to the veggie mix and store for 5 minutes, until hot and bubbly.
- Let it sit and cool until the rice is done. Serve together.
