Vegetarian green curry

2 tablespoons cold pressed olive oil
1 large red onion – peeled and diced
1 tablespoon prepared green curry paste (use more or less according to taste)
30 ounces (800grams) pumpkin – peeled, cut into bite sized chunks
1 large green capsicum – seeded and diced
1 cup green whole baby beans – fresh or frozen
2 zucchini – trimmed and cut into chunks
½ cup coriander (cilantro) leaves – chopped
4 cups vegetable stock
15 ounce can coconut cream
15 ounce can chick peas – drained
¼ cup raw peanuts – roughly chopped
¼ cup sesame seeds

Method

Heat the oil in a heavy based saucepan.
Sauté onion until transparent
Blend in curry paste and stir over heat for one minute
Add pumpkin, vegetable stock and coconut cream and simmer gently for 10 to 15 minutes until pumpkin is tender.
Stir in chick peas, all other vegetables and coriander leaves, and toss until heated through
The vegetables should be cooked but still crunchy
Sprinkle with peanuts and sesame seeds. 
Serve with brown rice or a vegetable salad.