Cinnamon Scented Pumpkin and Black Bean Curry

The Kind Cook
Cinnamon Scented Pumpkin and Black Bean Curry in a pumpkin half
Serves 2 large servings
Print recipe
  • Prep time 5 mins
  • Cook time 25 mins
  • Ready time 30 mins

A quick, fragrant, nourishing meal which is perfect for a cold night and also suitable for lunch the next day.

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Ingredients

  • 1 small brown onion, peeled, cut into large dice
  • 1 small red chilli, halved lengthwise, seeds removed and finely sliced
  • 1 large tablespoon curry powder
  • ½ teaspoon ground cinnamon
  • 1 can good quality crushed tomato
  • 1 cup vegetable stock
  • 2 cups pumpkin, peeled and cut into small cubes
  • 1 can black beans, well rinsed and drained

Method

Get your rice cooking if you are going to serve this with rice.

Heat a small amount of oil in a large pan and gently sauté the onion and chilli until they have softened and the onion has started to caramelise. See additional notes*.

Put the curry powder in a small dry pan and carefully dry roast it over a low heat. Stir it as you go and only roast for a minute or 2 to bring the aromatics of the curry out.

Add the curry and the cinnamon to the onion and stir them over a low heat until they are well combined. Add the tomatoes, stock, black beans and pumpkin. Bring it to the boil, then reduce the heat to a low simmer. Cover the pan and continue cooking until the pumpkin is tender.

I serve this with steamed brown rice and garnish it with loads of fresh washed coriander just before serving.

 

Additional notes

“Just as the name suggests this is a sweet curry. It’s a quick fragrant nourishing meal for a cold night. It’s also beautiful to have for lunch the next day.

*Caramelising the onion is an important step. It means to cook the onion until it starts to brown and the natural sugars have come out. This gives the onion a sweeter, caramel flavour. You can get black beans at well stocked health food stores and some supermarkets.  If you can’t find back beans just substitute them with kidney beans or chick peas.”

Recipe courtesy of The Kind Cook

Image © The Kind Cook

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