This is a very easy curry recipe that is sure to impress vegan and non-vegan dinner guests alike. You’re welcome to use fresh broad beans, but using the frozen saves a lot of time (as they’re quite fiddly to pod) and they’re just as nutritious.

Ingredients
(Serves 4):
• 2 stalks of lemongrass, tough outer leaves removed and bruised using the blunt end of your knife (bash it quite hard against a chopping board)
• 4x kaffir lime leaves
• 1x bunch of coriander (cilantro)
• 2 cloves of garlic, peeled
• 4 medium tomatoes, with the seeds and membranes removed
• 2 mild red chillies
• 1x small knob of ginger, outer skin removed
• 450g / 1lb pumpkin, cut into large chunks
• 1x 500g / 1.1lb bag of frozen broad beans, thawed
• 2x 400mL / 13.5oz coconut milk
• 1 tbsp soy sauce or tamari
• 4x thick wedges of lime to serve
• Basmati or brown rice to serve

Method:
1. Place the lemongrass stalks, the lime leaves, 1/2 the bunch of coriander, the tomatoes, the chillies and the knob of ginger into the food processor, and process until it forms a chunky paste

2. Heat up a wok or large frying pan over medium-high heat and add the curry paste. Cook the paste, stirring constantly, for a few minutes until fragrant

3. Add the pumpkin and broad beans and stir to coat in the paste

4. Add the tins of coconut milk and bring to the boil. Reduce the heat to a simmer and cook for 30 minutes or so until the pumpkin is tender

5. Serve with rice, a wedge of lime and some coriander leaves on top

Delicious Recipe courtesy of:
Lucy Taylor
Lucy’s food journal
Check out more recipes at Bloom Nutritionist