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

Recipe «Red bean and pumpkin curry» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.