Squash, Black Eyed Bean and Coconut Curry
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
  • 1.2kg pumpkin or squash, cut into large chunks
  • 1 tbsp garam masala
  • Salt & ground pepper
  • Cooking oil (I use vegetable)
  • 1 tsp mustard seeds
  • 2 green finger chillies, slit lengthways
  • 1 large onion, halved and thinly sliced
  • 3 cloves garlic, crushed
  • 1 x 400g tin of black eyed beans, drained
  • 150g ripe tomatoes, cut into wedges
  • ½ tsp ground turmeric
  • 1 x 400ml tin of coconut milk
  1. Preheat your oven to 200°C(180°C fan assisted).
  2. Prepare the squash, scooping out the seeds and discarding them, cutting the rest of the squash into 2cm thick strips, halving down the middle lengthways.
  3. Transfer to a bowl, coat well with oil and mix through the garam masala, salt and ground black pepper. Spread out on a couple of baking sheets and place in the centre of the pre-heated oven.
  4. Bake for 30-40 minutes until the squash is cooked. Resist eating a whole tray and move on to making the rest of the curry.
  5. Heat 2 tablespoons of oil in a large lidded frying pan, over a medium heat.
  6. When the oil is hot add the mustard seeds and fry until they start to pop, add the chillies and onion.
  7. Fry for around 12 minutes, the onion will be soft and golden, then add the garlic. Fry for a couple of minutes.
  8. Add the beans, stirring to mix, followed by the tomatoes. Cook for a few minutes until the tomatoes have gone jammy around the edges.
  9. Add the turmeric, ⅓ teaspoon of black pepper, ½ teaspoon of salt and the coconut milk.
  10. Tip the squash into the mixture and stir it all to combine.
  11. Cover and leave to heat for about 5 minutes, then check for seasoning and chilli heat.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/cooking-2/squash-black-eyed-bean-and-coconut-curry/