Pumpkin, black-eyed bean and coconut curry – olan

Serves 4 as a main course

• 12g pumpkin
• 0 rapeseed oil
• 1 tbsp garam masala
• 0 ground black pepper
• 0 coconut
• 1 tsp mustard seeds
• 2 green finger chillies
• 1 onion
• 3 cloves garlic
• 1 400 g tin black-eyed beans
• 150g ripe tomatoes
• 0.333 tsp ground turmeric
• 1 400 ml tin coconut milk
• 10 fresh curry leaves
• 0 ofm

Step 1
Cut the pumpkin in half, scoop out and discard the seeds, then cut it into crescents around 2cm at the widest part.

Step 2
Transfer to a big bowl, drizzle with oil, and sprinkle with the garam masala, 1 teaspoon of salt and ½ teaspoon of black pepper.

Step 3
Toss to coat evenly, then arrange in a single layer.

Step 4
Roast for 30 minutes at 200C/gas mark 6, or until soft and tender.

Step 5
Meanwhile, put 2 tablespoons of oil into a large lidded frying pan over a medium heat and, when hot, add the mustard seeds.

Step 6
When they pop, add the chillies and onion.

Step 7
Cook for 12 minutes, until the onion is soft and golden, then add the garlic.

Step 8
Cook for another couple of minutes, then add the beans and stir to mix together.

Step 9
Add the tomatoes and cook for a few more minutes until soft and jammy around the edges.

Step 10
Next, add the turmeric, ⅓ teaspoon of black pepper, ½ teaspoon of salt and the coconut milk.

Step 11
Tip the roasted pumpkin into the pan and stir to mix.

Step 12
Cover with the lid and leave to heat through for 5 minutes.

Step 13
Check for salt and chilli, adjusting if you wish, then transfer to a serving dish.

Step 14
If you like, finish off the dish with a quick curry-leaf tarka: put 2 tablespoons of oil into a small frying pan over a medium to high heat.

Step 15
When hot, throw in the curry leaves and let them crackle and turn translucent in the oil.

Step 16
Pour over the pumpkin, then serve.

Step 17
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