Red Kidney Beans and Zucchini in Pumpkin Curry Sauce
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Red Kidney Beans & Zucchini in Pumpkin Curry Sauce

Traditional flavours of the Mauritian curry are captured with red kidney beans in rich pumpkin curry sauce. This tomato-based curry recipe contains no coconut milk and is relatively low in fat content. Pumpkin puree blended into the curry sauce adds so much richness, warmth and a subtle sweet note - a comforting meal for this autumn season.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Main Dish
Cuisine: Mauritian
Keyword: curry sauce, pumpkin curry, red kidney beans, tomato-based curry, vegan curry, vegetable curry
Servings: 4
Author: Teenuja Dahari -


  • 300 g potatoes [2 small] peeled and diced into chunky cubes (I used red potatoes, white are also good)
  • 300 g cooked red kidney beans [2 cups drained]
  • 180 g zucchini (courgette), [1 medium], cut into half moons of about 1/2 cm thick
  • 1 tablespoon coconut oil or cooking oil
  • 1 tablespoon minced ginger *see recipe notes
  • 1 small onion or shallot, finely chopped (omit if you don't consume)
  • 2 cloves garlic finely chopped or minced (omit if you don't consume)
  • 5 - 6 curry leaves (fresh or dried) or 1 - 2 bay leaves, depending on size
  • 1 tablespoon curry powder (get a good quality fragrant one)
  • 2 teaspoons turmeric powder
  • 1/2 teaspoon garam masala
  • 150 g tomato [1 medium], chopped or 3/4 cup crushed tomatoes
  • 120 ml pumpkin puree [1/2 cup]
  • 1 - 2 fresh green/red chilli slit lengthwise but not chopped all the way through (or dried red chilli flakes, as per taste)
  • Water as required for cooking
  • Salt and pepper to taste
  • 1 tablespoon maple syrup or sugar, optional (adjust as per taste depending on the sweetness of the pumpkin)
  • 5 - 6 stems coriander (cilantro), chopped for garnish


  • Heat 1 tablespoon of oil in large pot over medium heat. Add the diced potatoes. Cook while stirring occasionally for about 12 minutes or until potatoes start to brown.
  •  If potatoes start to stick to the pan, add 2 - 3 tablespoons of water. Cover and continue cooking. Prick with a fork to test for doneness; they should be almost cooked. 
  • Clear a section of the pan, add minced ginger, onion and garlic (if using) and sauté until onion is softened, about 3 minutes. 
  • Add spices (curry powder, turmeric and garam masala), curry leaves and green chilli.
  • Saute for about 1 minute then add red kidney beans, tomatoes, pumpkin puree and about 1 cup water. Simmer covered for about 12 - 15 minutes until potatoes are fully cooked. Stir occasionally and add more water as required for cooking. 
  • Stir in the zucchini. Increase the temperature to medium-high. Continue to cook uncovered for a few minutes to reduced the sauce and until the zucchini is tender. 
  • Taste and adjust salt and pepper. 
  • If pumpkin is not very sweet, you may add the maple syrup or sugar to balance the acidity of the tomatoes. 
  • Turn off the heat and garnish with fresh coriander (cilantro). 
  • Serve over rice or with roti/naan.


*Homemade Ginger-Garlic Paste - no added preservatives, oil or salt - lasts in the refrigerator for 2 - 3 months -
Link to original recipe post - Red Kidney Beans & Zucchini in Pumpkin Curry Sauce -