Turmeric butter bean and pumpkin curry

Photographer: Steve Brown

This warming curry is packed with fibre-rich beans, colourful veg and flavourful spices to help nourish your gut and keep you feeling satisfied.

Serves: 4

Time to make: 40 mins

Ingredients

More weights & measures

1 onion, sliced
700g butternut pumpkin, peeled and cut into 3cm pieces
2 carrots, sliced
3 teaspoons ground turmeric
2cm fresh ginger, peeled and grated
400g can butter beans
½ cup light coconut milk
200g broccoli, cut into florets
2 cups quinoa, rinsed
1 cup reduced-fat Greek yoghurt
½ bunch fresh coriandercilantroX leaves, chopped

Instructions

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1 In a large pot, heat olive oil over medium heat. Add onion and cook, stirring occasionally, for 10 minutes. Add pumpkin, carrots, turmeric and ginger and cook for a further 5 minutes. Add butter beans with their liquid, coconut milk and 1½ cups water. Simmer for 20 minutes, adding broccoli for the last 10 minutes.

2 Meanwhile, make the quinoa, in a pot add quinoa and 4 cups water. Bring to a boil over high heat, reduce heat and cover and simmer for 15 minutes.

3 To serve, spoon the curry over the quinoa into bowls. Top with yoghurt and coriander leaves.

HFG tip

Try this with sweet potatoes instead of pumpkin.

Nutrition Info (per serve)

Calories 635 cal

Kilojoules 2655 kJ

Protein 29 g

Total fat 12 g

Saturated fat 5 g

Carbohydrates 93 g

Sugar 21 g

Dietary fibre 23 g

Sodium 394 mg

Calcium 241 mg

Iron 6.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.