Recently, after the Halloween pumpkin made an appearance in our house, I found myself with lots of leftover pumpkin flesh, and decided to put it to good use in a new recipe! If you don’t have pumpkin, feel free to substitute sweet potato or butternut squash in this curry recipe, both would be delicious! I love butter beans almost as much as chickpeas, and in this dish they add a lovely element to the texture as well as a plant protein punch!
Recipe (Serves 4-5)
- 1 tbsp extra virgin olive oil
- 1 garlic clove
- 1 white onion
- 1 tsp of ground cinnamon, turmeric and garam masala
- 1/2 tsp mild chili powder
- 1 medium courgette
- 2 cups of chunks of pumpkin flesh
- 1 400g can of butter beans, drained and rinsed
- 1 400ml tin of chopped tomatoes
- 1 400ml tin of coconut milk (either reduced or full fat, whichever you prefer!)
- To Serve: Servings of Brown Basmati Rice + Fresh handfuls of spinach
- Prepare your vegetables and garlic first. Peel and finely dice the garlic clove.
- Prepare the onion by peeling and finely chopping. Next, dice up the courgette.
- Heat the olive oil in a pot on a medium heat, and then tip in the garlic and red onion. Cook for 3-4 minutes until the onions are translucent.
- Combine the spices in a small bowl, and then tip them into the pot. Cook for another 3-4 minutes so the onions are coated in spices.
- Add the courgette and pumpkin chunks, and cook for another couple of minutes.
- Add the chopped tomatoes, followed by the water and butter beans, and stir.
- Add the coconut milk and spinach leaves, and stir both into the curry. Season with a pinch of sea salt and a twist of black pepper.
- Bring the curry to the boil, then turn the heat down to the lowest setting, and simmer for 20-25 minutes, stirring occasionally.
- Check at 20 minutes to ensure the pumpkin is cooked – pierce the flesh of one of the chunks with a fork, and it should be soft. If not, simmer for another 5 minutes.
- Hey presto – your curry is ready! Serve with a side of brown basmati rice, or your choice of wholegrains!
Enjoy guys! Tag me if you try this recipe out – @theirishbalance on Instagram/Twitter/Facebook!
Ciara 🙂 x