Pumpkin, black eyed bean and coconut curry

Yields4 Servings
 1.2 kg pumpkin rapeseed oil 1 tbsp garam masala 2 tbsp coconut oil 1 tsp mustard seeds 2 green finger chillies (halved and thinly sliced) 3 garlic cloves (crushed) 1 x 400g tin black eyed bean (drained) 150g tomatoes (cut into wedges) 1/3 tsp ground turmeric 1 x 400 ml tin coconut milk 10 curry leaves (fresh)
1

Preheat the oven to 200C/400F/ gas mark 6.

2

Cut the pumpkin in half, scoop out and discard the seeds, then cut it into crescents around 2cm big.

3

Transfer to a bowl, drizzle with the rapeseed oil and sprinkle over the garam masala. Season with 1 tsp salt and ó tsp black pepper. Toss to coat evenly, then arrange on an oven tray in a single layer. Roast for 30 minutes, or until soft.

4

Meanwhile, heat the coconut oil in a large lidded frying pan over a medium heat and add the mustard seeds.

5

When they pop, add the slit green chillies and the onion. Cook for 12 minutes, or until the onion is soft and golden, then add the garlic. Cook for another couple of minutes, then add the drained beans and stir to mix together. Add the tomatoes and cook for a few more minutes until soft and jammy around the edges.

6

Next, add the turmeric, 1 tsp of black pepper, 1 tsp salt and the coconut milk. Tip the roasted pumpkin into the pan and stir to mix. Cover with the lid and leave to heat through for 5 minutes. Taste to check the salt and chilli levels, adjusting if you wish, then transfer to a serving dish.

7

If you like, you can finish off the dish with a quick curry leaf tarka: put 2 tbsp oil into a small frying pan over a medium-high heat. When hot, throw in the curry leaves and let them crackle and turn translucent in the oil. Pour this over the pumpkin mix and serve with your favourite sides.

CategoryCuisine

Ingredients

 1.2 kg pumpkin rapeseed oil 1 tbsp garam masala 2 tbsp coconut oil 1 tsp mustard seeds 2 green finger chillies (halved and thinly sliced) 3 garlic cloves (crushed) 1 x 400g tin black eyed bean (drained) 150g tomatoes (cut into wedges) 1/3 tsp ground turmeric 1 x 400 ml tin coconut milk 10 curry leaves (fresh)

Directions

1

Preheat the oven to 200C/400F/ gas mark 6.

2

Cut the pumpkin in half, scoop out and discard the seeds, then cut it into crescents around 2cm big.

3

Transfer to a bowl, drizzle with the rapeseed oil and sprinkle over the garam masala. Season with 1 tsp salt and ó tsp black pepper. Toss to coat evenly, then arrange on an oven tray in a single layer. Roast for 30 minutes, or until soft.

4

Meanwhile, heat the coconut oil in a large lidded frying pan over a medium heat and add the mustard seeds.

5

When they pop, add the slit green chillies and the onion. Cook for 12 minutes, or until the onion is soft and golden, then add the garlic. Cook for another couple of minutes, then add the drained beans and stir to mix together. Add the tomatoes and cook for a few more minutes until soft and jammy around the edges.

6

Next, add the turmeric, 1 tsp of black pepper, 1 tsp salt and the coconut milk. Tip the roasted pumpkin into the pan and stir to mix. Cover with the lid and leave to heat through for 5 minutes. Taste to check the salt and chilli levels, adjusting if you wish, then transfer to a serving dish.

7

If you like, you can finish off the dish with a quick curry leaf tarka: put 2 tbsp oil into a small frying pan over a medium-high heat. When hot, throw in the curry leaves and let them crackle and turn translucent in the oil. Pour this over the pumpkin mix and serve with your favourite sides.

Pumpkin, black eyed bean and coconut curry