Beanandpumpkincurry Recipes

EASY INDIAN-STYLE PUMPKIN CURRY

Easy Indian-Style Pumpkin Curry image

This is a popular dish in Kerala, South India. It's made during the festivals and is an extremely nutritious and tasty preparation rich in antioxidants and vitamins. What's vital to the dish, however, is the process of frying the coconut in the end to season the dish. This imparts a unique flavor and aroma to this curry.

Provided by Asha N Basu

Categories World Cuisine Recipes Asian Indian

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

5 cups cubed fresh pumpkin
2 cups water, or as needed
1 teaspoon ground turmeric
salt to taste
½ cup grated coconut
3 dried red chile peppers
1 green chile pepper
2 tablespoons water, or as needed
1 teaspoon cumin seeds
1 tablespoon coconut oil, divided
2 dried red chile peppers
1 teaspoon mustard seeds
1 teaspoon skinned split black lentils (urad dal)
1 tablespoon grated coconut
6 fresh curry leaves, or more to taste

Steps:

Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.

Nutrition Facts : Calories 175.5 calories, Carbohydrate 16 g, Fat 12.6 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 10.7 g, Sodium 51.8 mg, Sugar 3.6 g

VEGETARIAN BEAN CURRY

Vegetarian Bean Curry image

This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.

Provided by Michelle

Categories Main Dish Recipes Curries Vegetarian

Time 1h25m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 large white onion, chopped
½ cup dry lentils
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cumin
1 pinch cayenne pepper
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (8 ounce) can kidney beans, drained and rinsed
½ cup raisins
salt and pepper to taste

Steps:

Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

Nutrition Facts : Calories 208.5 calories, Carbohydrate 35.9 g, Fat 4.7 g, Fiber 10.1 g, Protein 8.7 g, SaturatedFat 0.6 g, Sodium 298.3 mg, Sugar 1.5 g

BEAN AND PUMPKIN CURRY

Bean and Pumpkin Curry image

The peanut butter gives this recipe a lovely flavour. It is easy to prepare and it's quicker to cook than ordering take away. You can use frozen beans or peas. Just make sure that the beans or peas are thawed and drained of any liquid. Actually, the basis of this curry can be used for most vegetables. Just let your head go when making it.

Provided by Chrissyo

Categories Curries

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

300 g pumpkin, sliced (winter squash)
20 fresh green beans
200 ml coconut milk
1 tablespoon Thai red curry paste (check the ingredients to ensure there is no fish paste in it)
1/2 cup bamboo shoot, rinsed
1 lemon grass root, finely chopped (before chopping remove the hard outer layers, and smash or crushed the stalk with a mallet to loosen)
1 tablespoon peanut butter
1 tablespoon sugar or 1 tablespoon palm sugar (or a little less if the pumpkin you are using is sweet)
10 -12 sweet basil leaves

Steps:

Steam or boil pumpkin.
Blanch beans in boiling water and refresh in cold water.
Cut each into three pieces and set aside.
Heat Wok, and add 2 tablespoons of the thick coconut milk scooped from the top of the can.
Heat through, then add curry paste and fry, stirring constantly, until mixture smells fragrant.
Add pumpkin pieces, beans, bamboo shoots, lemon grass and remaining coconut milk, and simmer for 5 minutes.
Add peanut butter and sugar.
Stir through until sugar is dissloved, add sweet basil leaves and serve with jasmine rice.

Nutrition Facts : Calories 340.3, Fat 26.1, SaturatedFat 20.2, Sodium 56.8, Carbohydrate 26.6, Fiber 3.8, Sugar 12, Protein 7.9

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