Warm Nourishing Pumpkin & Black-eyed Bean Curry

The nights are cooling and the days are getting shorter. Treat yourself to a delicious bowl of pumpkin and black-eyed bean curry to warm yourself up from the inside.

You’ll need:

• 1 tsp of curry powder

• 1/2 tsp ground cumin

• 1/2 tsp ground coriander

• 1/2 tsp garam masala

• 1/2 tsp mustard seeds

• 1 onion, sliced

• 3 garlic cloves, finely diced

• 1 inch fresh ginger, finely diced

• 1 green chilli (optional), finely diced

• 1/4 of a pumpkin, diced small

• 1 can diced tomatoes

• 1/4 cup water

• 1 can black eye beans, drained and rinsed

• Handful or two of spinach (frozen or fresh)

• 1 can coconut milk

• Handful of coriander, roughly chopped

• 1 lime, cut in wedges

To make:
Serves 2.
Sprinkle spices in a dry pot and toast on medium heat until the colour changes, then remove. Sauté the onion, garlic, ginger and chilli (if using) in a small amount of either water or oil until fragrant. 
 
Add pumpkin, tomatoes and water to a pot and cover, let simmer for 20-30minutes until pumpkin is tender. 
 
Add the black eye beans, spinach and coconut milk to the pot. Simmer for a few mins and then serve with coriander and a squeeze of fresh lime juice! Optional to serve with rice or naan bread.