Pumpkin & Black Eye Bean Curry
Preparation time
Cooking time
Total time
Make the most of pumpkin season with this delicious flavour-packed curry. Creamy, spicy, hearty and zingy, this dish is perfect for the colder months.
Recipe type: Main
Cuisine: 60 minutes or less, Vegan, Gluten Free
Serves: 2
  • 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
  1. 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.
  2. Add the curry leaves, spices (except the garam masala), tomatoes and stir. leave for a minute to release the aromas.
  3. 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.
  4. 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.
  5. Serve with lemon wedges and a lovely vegetable side. The beans and pumpkin make this a filling dish - no rice required!
Recipe by The Whole Ingredient at https://www.thewholeingredient.com/2015/10/26/pumpkin-black-eyed-bean-curry/