Roasted Butternut & Black Bean Coconut Curry with Curry Oil
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.
A quick topping aka an Indian tarka
If you have time why not make this delicious and easy topping. When the curry is ready. Simply heat 4 tablespoons ghee or olive oil in a small frying pan, add the garlic, ginger and almonds and fry for a few minutes until fragrant, add one large sprig curry leaves, it will pop and sizzle, and pour the fragrant topping over the curry.
Easy swaps
- Use pumpkin, sweet potato or butternut, peeled or unpeeled.
- In summer please swop the tinned tomatoes for fresh, about 5 or 6 large ones.
- Use any greens you have
Serving suggestions
Pumpkin & Black Bean Coconut Curry
Quick & Easy 30 minute curry that the whole family will love! Serve with quick flatbreads or brown basmati rice.
Ingredients
- 6 tablespoons extra virgin olive oil
- 1 kg pumpkin/ butternut sliced into wedges or bite-sized chunks peeled or unpeeled
- 2 large red onions, finely sliced
- 1 mild chilli split lengthways or pinch chilli flakes (opt)
- 4 garlic cloves minced
- 3 tbsp freshly grated ginger
- 1 400g tin chopped tomatoes
- 1 400g tin coconut milk
- 250g spinach, finely chopped
- 1 400g tin black beans, drained
- 1 handful coriander, leaves only, finely chopped
- Squeeze of lime juice & zest (opt)
Spice Mix
- 3 tbsp Garam Masala
- 1 tsp black mustard seeds
- 1 tsp turmeric
Curry Oil
- 2 or 3 tbsp ghee or coconut oil
- 2 tbsp almond flakes
- 2 garlic cloves finely sliced
- fresh ginger sliced in slivers
- 1 large sprig curry leaf
Instructions
- Pre-heat oven to 200c & line a large baking tray with baking paper.
- Place the butternut in a large bowl, add 3 tablespoons olive oil, one tablespoon garam masala (reserving the other tablespoon for later), 1 teaspoon salt and grind black pepper, toss to coat evenly.
- Spread the butternut in a single layer on the roasting tray and roast until golden and tender, about 20 min remove.
- Meanwhile, add 3 tablespoons olive oil to a medium saucepan, add the mustard seeds, and gently fry till the seeds pop, keeping the lid on.
- Once popped, add the onion and chillies (if using) and gently cook, covered until the onions are very soft and golden, about 15 min, stirring occasionally.
- Optional step: In a small frying pan, toast the remaining 2 tbsp garam masala and turmeric until fragrant - keep aside.
- Add the ginger and garlic, cook until fragrant, 3 min, add the toasted spices, 1 teaspoon salt and fresh pepper, cook for 3 min, stirring.
- Add the tomatoes, mix well and simmer for a few minutes until the tomatoes. Add the coconut milk, followed by half a can water, swirling the water to get the last bit of coconut milk out of the can.
- Taste the curry and season to perfection. Add the chopped spinach and mix the spinach well into the curry, gently simmer for 5 minutes.
- Add the roasted butternut and beans to the curry and gently stir to mix, taking care not to break the soft butternut, simmer gently for a few minutes.
- Season with salt and pepper, a squeeze of lime juice & zest and sprinkle over the chopped coriander.
- You can now make the topping if you like, simply heat 2/3 tablespoon ghee or coconut oil to a small frying pan, add the sliced almonds and fry until they just start to take on colour, 3 min, now add the ginger and garlic, fry for 2 minutes. Add the sprig of curry leaf and fry for 1 minute, top the fragrant oil over the curry. Enjoy!
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