Recipe: Warm Nourishing Pumpkin & Black-eyed Bean Curry
1 tsp of curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp mustard seeds
1 onion, sliced
3 garlic cloves, finely diced
1 inch fresh ginger, finely diced
1 green chilli (optional), finely diced
1/4 of a pumpkin, diced small
1 can diced tomatoes
1/4 cup water
1 can black eye beans, drained and rinsed
Handful or two of spinach (frozen or fresh)
1 can coconut milk
Handful of coriander, roughly chopped
1 lime, cut in wedges
Sprinkle spices in a dry pot and toast on medium heat until the colour changes, then remove. Sauté the onion, garlic, ginger and chilli (if using) in a small amount of either water or oil until fragrant.
Add pumpkin, tomatoes and water to a pot and cover, let simmer for 20-30minutes until pumpkin is tender.
Add the black eye beans, spinach and coconut milk tot he pot. Simmer for a few mins and then serve with coriander and a squeeze of fresh lime juice! Optional to serve with rice or naan bread.