It’s nearly Halloween!!
Getting over-excited about everything Autumn most definitely includes the all-out embrace of Halloween, pumpkins and orange that takes place across the pond. So I am beyond excited to be experiencing a lifetime-goal right now of spending Halloween in America!
In honour of the event of the season, here is a recipe that will be absolutely wonderful for your own Halloween party or dinner.
This Pumpkin & Black Eyed Bean Curry is a hard thing to resist on a cold, dark Autumn evening.
As well as having ALL the flavour, this curry is:
- a fantastic one-pot recipe;
- rich, creamy, earthy, spicy and fragrant – all with a lovely hint of zest;
- really, really easy to make;
- packed with wonderful, whole ingredients: beans, greens and pumpkin to keep you full and healthy; and
- a wonderful bowl of comfort on a chilly day.
And just look at the colours! This is Halloween in a bowl.
I really can’t do the flavours of this curry justice in words, but something magical happens with coconut and pumpkin – which is why, I imagine, pumpkin pie is such a hit. But the chillies, ginger and earthiness of the beans and fenugreek really balance these sweet notes to make this one of the most delicious curries I have ever made.
The final addition of extra garlic, lemon zest and garam masala just take it to a whole new level of deliciousness; I think you’re going to love this one!
If you haven’t cooked with pumpkin before, I really urge you to give it a go. My lovely local grocery, Keen’s, gave me an absolutely gorgeous, organic wedge of pumpkin that was just wonderful in this recipe. The rich, hearty flavour really can take the hit of fresh ginger and garlic. If you don’t have a pumpkin, use a squash – they’re all relatives – it’ll just be a little more fruity. And remember, you can use the flesh from your Halloween pumpkin!
Have a spooktacular week!
- 1 tsp oil (coconut works well)
- 1 white onion, chopped
- 6 garlic cloves, minced, 1 tsp reserved
- 1 inch piece of fresh ginger, peeled & grated
- 10 curry leaves
- 1 tsp dried chilli flakes
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp fenugreek
- 1 tsp smoked paprika
- 1 tsp garam masala, reserved
- 4 tomatoes, chopped
- 1 tin coconut milk (400ml) + ¼ tin of water
- 1 tin black eyed beans (400g), rinsed & drained
- 500g fresh pumpkin, peeled and cubed
- 100g fresh spinach
- 1 tbsp good soy sauce
- Zest of 1 lemon (unwaxed/organic) + ½ of the juice
- Heat the oil in a large pan and cook the onion, minced garlic (reserving a tsp for later) and the grated ginger for about 5 minutes on a moderate heat.
- Add the curry leaves, spices (except the garam masala), tomatoes and stir. leave for a minute to release the aromas.
- You can now add the coconut milk, water, beans and pumpkin. Cover the pan and simmer for 20 minutes. Check that the pumpkin is soft, but not falling apart.
- To finish, add the spinach, soy sauce, lemon zest and juice, minced garlic and garam masala. Turn off the heat and leave for 5 minutes.
- Serve with lemon wedges and a lovely vegetable side. The beans and pumpkin make this a filling dish - no rice required!