The "Everything" Harvest Curry (Vegetarian)

This is a mild, creamy yellow curry that uses the sweetness of the pumpkin and peaches to balance the earthy chard and beans.

Serves: | Cooking Time:

  • 700g Chicken Mince (or keep it veggie with extra beans)
  • 1/2 Jap Pumpkin, cubed
  • 2 large Potatoes, cubed
  • 200g Beans, trimmed
  • 4 leaves Chard, shredded
  • 2 Peaches, sliced
  • 1 can (400ml) Coconut Milk
  • 2 tbsp Yellow Curry Paste
  • 500ml Vegetable stock
  • 1 tbsp Oil
  • Seasoning: 1 tsp Turmeric, Salt, 1 tsp Brown Sugar

  • Heat oil in a large pot; fry curry paste and turmeric until fragrant.
  • Add chicken mince (if using) and brown. Add pumpkin and potatoes, stirring to coat.
  • Pour in coconut milk and stock. Simmer for 20 minutes until root veggies are tender.
  • Stir in beans and chard; cook for 5 minutes.
  • Gently fold in the sliced peaches just before serving to warm through. Serve over rice.

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