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Red bean and pumpkin curry

Red bean and pumpkin curry
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, crushed
  • 625g butternut pumpkin, peeled, cubed
  • 1 tablespoon Madras curry powder
  • 800g can peeled tomatoes
  • 440g can red kidney beans, rinsed and drained
  • 150g baby spinach leaves
  • warm naan bread, to serve
  • mango chutney, to serve
  1. Heat 1½ tablespoons oil in a large saucepan over medium-high heat.
  2. Add onion and garlic cloves. Cook 3 to 4 minutes, stirring. Add pumpkin. Cook 3 minutes, stirring. Stir in curry powder. Cook 1 minute, stirring constantly.
  3. Add tomatoes and roughly chop, using a metal spoon. Stir in kidney beans. Cover and bring to the boil, stirring often. Gently boil over medium heat for 10 minutes, stirring often. Uncover and cook for 2 minutes or until slightly reduced.
  4. Toss through spinach, cooking until just wilted. Spoon curry into serving bowls. Serve with naan bread and chutne

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