Preheat oven to 160 degrees
Throw all ingredients (except the beans, pumpkin and the rice) into an oven proof casserole pot or slow cooker. Cover with the lid.
Cook in the oven for 3 hours (6 hours for slow cooker on high) with the lid on. Remove the lid, add the pumpkin pieces and cook for another hour. The meat should be falling apart, so cook slightly longer if needed.
Add the frozen beans or fresh beans 15 mins before finishing.
Remove the lemongrass stalks from the curry. Serve on rice.
*Note: This recipe can also be done in a slow cooker – just allow more time.
