Pumpkin and Peanut Curry

Ingredients (Serves 4):

• 2kg-butternut pumpkin, cut into 3x3cm chunks

• 1 brown onion, sliced

• 1/2 tsp Beerenberg Crushed Garlic

• 2 tsp crushed ginger

• 1 tbs red curry paste

• 1/2 cup light coconut milk

• 1/3 cup peanut butter

• 1 cup bean sprouts

• 200g green beans

• 2 tomatoes, quartered

• Noodles, to serve

Method:

1. Roast pumpkin at 200C for 30 minutes or until browned.

2. Saute onions until soft, reduce heat and add garlic, ginger and red curry paste and stir until fragrant.

3. Pour in coconut milk and add peanut butter. Stir until thick. Add pumpkin, bean sprouts, beans and tomatoes and fold through sauce. Serve with warm noodles or rice.