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Main course · Malaysian

Masak Lemak Labu (Pumpkin in Turmeric Coconut Gravy)

35 min Serves 4 ~272 kcal/serving ~£4.80 (£1.20/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 600 g pumpkin, peeled and cubed
  • 400 ml tinned coconut milk
  • 4 shallots
  • 2 fresh red chillies
  • 1 tsp ground turmeric
  • 1 lemongrass stalk, bruised
  • 150 g fine green beans, trimmed

Nutrition (per serving)

Calories
272 kcal
Protein
5.2 g
Carbohydrate
19.7 g
of which sugars
9.4 g
Fat
19.3 g
of which saturates
16.7 g
Fibre
4.2 g
Salt
0.06 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Blend the shallots, red chillies and ground turmeric to a paste.

  2. 2

    Put the paste, coconut milk and lemongrass in a large pan and bring to a gentle simmer.

  3. 3

    Add the pumpkin and simmer for 12-15 minutes until almost tender.

  4. 4

    Add the green beans and simmer for a further 5 minutes until both vegetables are tender.

  5. 5

    Season with a little salt and serve with steamed rice.

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