Green Bean and Pumpkin Leaf Curry Recipe

Green Bean and Pumpkin Leaf Curry with Coconut Milk Recipe:

Ingredients:

• 2 tbsp chopped green beans
• 2 tbsp baby pumpkin leaves, maybe with 1 or 2 pumpkin flowers cut into thin strips
• 1 green chili (optional), chopped for spiciness
• 1 cinnamon stick about 5 cm long 
• 2 cloves of garlic 
• 10 fenugreek seeds
• 1 tsp curry powder
• 1/4 tsp turmeric
• 3/4 tbsp coconut milk
• 1/4 tbsp thick coconut cream
• 1 tsp lemon/lime juice
• Salt and pepper to taste

Preparation:

• Mix all the ingredients except coconut cream and lemon juice.
• Cook over medium heat until the green beans and pumpkin leaves are tender. Stir occasionally.
• When the vegetables soften, add the thick coconut cream and stir continuously until the smell of raw coconut disappears. Sprinkle with salt and pepper. Turn off the heat, add the lemon juice, and mix well.