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
- 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.