Red bean and pumpkin curry

Cooking Vegetarian Red bean and pumpkin curry

Detailed step-by-step description of how to cook the dish "Red bean and pumpkin curry". Try it by all means

Lables: High fibre Vegan Vegetarian Fish free Lactose free Peanut free Shellfish free Tree nut free
  1. Heat 1 1/2 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 chutney.

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2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, crushed
625g butternut pumpkin, peeled, cubed
1 tbsp 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

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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