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.
300gpotatoes[2 small] peeled and diced into chunky cubes (I used red potatoes, white are also good)
300gcooked red kidney beans[2 cups drained]
180gzucchini(courgette), [1 medium], cut into half moons of about 1/2 cm thick
1tablespooncoconut oilor cooking oil
1tablespoonminced ginger*see recipe notes
1small onionor shallot, finely chopped (omit if you don't consume)
2clovesgarlicfinely chopped or minced (omit if you don't consume)
5 - 6curry leaves(fresh or dried) or 1 - 2 bay leaves, depending on size
1tablespooncurry powder(get a good quality fragrant one)
150gtomato[1 medium], chopped or 3/4 cup crushed tomatoes
120mlpumpkin puree[1/2 cup]
1 - 2fresh green/red chillislit 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
1tablespoonmaple syrupor sugar, optional (adjust as per taste depending on the sweetness of the pumpkin)
5 - 6stemscoriander(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).