Name: Red bean and pumpkin curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Cuisine: indian
Ingredients: 36.40 gm olive oil; 1 medium onion, chopped; 2 garlic cloves, crushed; 625g butternut pumpkin, peeled, cubed; 10.00 gm 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

Red bean and pumpkin curry

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Ingredients:

36.40 gm olive oil
1 medium onion, chopped
2 garlic cloves, crushed
625g butternut pumpkin, peeled, cubed
10.00 gm 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:

In a large saucepan over medium-high heat, warm 1 1/2 tablespoons of oil.
Sauté the onion and garlic for 3 to 4 minutes. Add pumpkin and cook for 3 minutes. Stir in curry powder and cook for 1 minute, stirring constantly.
Roughly chop the tomatoes using a metal spoon, then stir in the kidney beans. Cover the pot and bring to a boil, stirring occasionally. Simmer gently over medium heat for 10 minutes, making sure to stir regularly. Uncover and cook for an additional 2 minutes until slightly reduced.
Cook spinach briefly until gently wilted. Serve curry in bowls with naan bread and chutney.

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