INGREDIENTS:
Spray oil
300g pumpkin, peeled and cut into chunky pieces
2 cloves garlic, crushed
2 teaspoons red curry paste
1/3 cup reduced salt chicken stock
2 teaspoons fish sauce
1 zucchini, sliced
400g can Edgell Borlotti Beans, drained
Juice and grated rind 1 lime
¼ cup fresh coriander leaves
METHOD: 1. Spray pan with oil and heat, add pumpkin, garlic and curry
paste and cook covered for 5 minutes stirring occasionally.
2. Add chicken stock, fish sauce and zucchini and cook for 5
minutes or until tender.
3. Stir in drained Edgell Borlotti Beans, Lime juice and rind and heat
through.
