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Pumpkin & Black Bean Coconut Curry

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A quick and delicious curry! You can have start to finish supper ready in under 40 minutes!

I love the smell of oven roasted pumpkin generously coated with garam masala, if you can get your hands on some fresh curry leaves – you can throw that in the fragrance mix too! Pure bliss.

Easy Swaps

  • Use pumpkin, sweet potato or butternut, peeled or unpeeled.
  • You can use 1 cup halved cherry tomatoes instead of big tomatoes or 1 can tomatoes of your choice
  • Use any greens you have

Serving Suggestion:

Serve with basmati or jasmine rice, flatbread or garlic naan breads.

Pumpkin & Black Bean Coconut Curry

Quick & Easy 30 minute curry that the whole family will love! Serve with quick flatbreads or brown basmati rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Diet Gluten-free, High Plant-protein, High-fibre, Vegan
Servings 4 people

Ingredients
  

  • 6 tablespoons oil of choice see note
  • 1 kg pumpkin/ butternut sliced into wedges or bite-sized chunks peeled or unpeeled
  • 2 large onions, finely chopped
  • 1 mild chilli split lengthways or pinch chilli flakes (opt)
  • 3 garlic cloves minced
  • 3 tablespoons freshly grated ginger
  • 4 ripe tomatoes cut into wedges (or 1 x 400g tinned tomatoes)
  • 1 x tin 400g black beans, drained
  • 1 x tin 400g coconut milk you will be adding 1/2 a can of water too
  • 250g spinach, finely chopped (or any greens)
  • twig or two of fresh curry leaves (opt)
  • 15 g coriander finely chopped (opt)
  • Squeeze of lime juice & zest opt

Spice Mix

  • 2 tablespoons Garam Masala
  • 1 teaspoon black mustard seeds
  • 1/2 teaspoon turmeric

Instructions
 

  • Pre-heat oven to 200c
  • Line a baking tray with baking paper. If your tray is small, line two trays, the pumpkin/butternut needs to lay in a single layer.
  • Cut the pumpkin/butternut in half, scoop out and discard the seeds then cut into half moons (crescents) or chunks.
  • Place the pumpkin in a large bowl, add 3 tablespoons oil, one tablespoon garam masala (reserving the other tablespoon for later), 1 teaspoon salt and black pepper, toss to coat evenly ( I use my hands). The mixture needs to be on the wet side, i.e well coated with the oil.
  • Spread the pumpkin in a single layer on the roasting trays and roast uncovered until soft and tender, about 20 minutes, remove. NB: The pumpkin should be tender but not falling apart.
  • While the pumpkin is in the oven, add the rest of the oil to a medium saucepan, add the mustard seeds, and gently fry till the seeds pop, keeping the lid on.
  • Once popped, add the onions, curry leaves and chillies (if using) and gently cook, covered over a medium heat for 15/20 minutes, until the onions are very soft and golden, stirring occasionally.
  • Add the ginger and garlic and stir for a couple of minutes until fragrant, add the rest of the spices, 1 tablespoon garam masala, 1/2 teaspoon turmeric and salt & pepper.
  • Add your tomatoes of choice and cook for a few minutes until the tomatoes soften and well blended into a sauce.
  • Add the coconut milk and stir, fill only 1/2 the coconut can with water, swirl to get the last of the coconut milk out and add this the saucepan, alongside the the chopped spinach, mix well. I will have a taste at this stage and adjust any seasoning. Let this gently simmer for 5 minutes,
  • Add the pumpkin into the saucepan and gently stir to mix taking care not to break the pumpkin pieces.
  • Cover and leave to gently simmer and heat through - only a few minutes .
  • Season with salt and pepper, a squeeze of lime juice & zest and sprinkle over the coriander.
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