1. Heat wok or deep frying pan over high heat. 2. Add oil, onions, ginger and curry and cook 1 minute. 3. Add stock and coconut milk and bring to simmer. 4. Add the pumpkin, cover and cook for 5 minutes. 5. Add the eggplants and beans and cook another 5 minutes until the pumpkin is soft. 6. Stir in basil. 7. Serve with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
