1.Boil, steam or microwave pumpkin and beans, separately, until just tender; drain. Rinse beans under cold water; drain.
2.Meanwhile, heat half of the oil in wok; stir-fry lamb, in batches, until just browned.
3.Heat remaining oil in same wok; stir-fry onion and garlic until onion softens. Add paste; stir-fry until fragrant. Return lamb to wok with stock and undrained tomatoes; bring to a boil. Add pumpkin, reduce heat; simmer curry, covered, stirring occasionally, 10 minutes.
4.Meanwhile, cook rice in large saucepan of boiling water, uncovered, until just tender; drain.
5.Add beans and buttermilk to curry; stir over low heat until heated through. Remove from heat; stir in coriander.
6.Serve curry with rice, sprinkle with extra chopped fresh corriander, if desired.
Butternut pumpkin contains no fat, is low in kilojoules and rich in beta-carotene and vitamin C. A variety of the gramma family, the butternut has an elongated bell shape, a sweet, nutty flavour and a fairly dry texture. It is very popular and versatile. It can star as an ingredient in a soup, risotto or warm salad, and it’s fab mashed then eaten on its own or made into gnocchi, a sweet pie, scones or bread.