Serving Size: 3
Cooking Time: 25 minutes
Ingredients:
- 2 Cups Diced pumpkin cubes - or butternut squash
- 2 Cups BLack eyed peas - cooked
- 1 Cup Baby spianch , chopped
- 1.5 Cups Coconut milk - low fat
- 1 Tsp Coriander powder - (ground coriander)
- 1 Tsp Cumin seeds - (ground cumin)
- 1 Tsp paprika powder
- 0.5 or 1/2 tsp Turmeric powder
- 1 Tsp Garam masala
- 3 Tbsp Coriander leaves - , finely chopped
- Handful roasted pumpkin seeds , optional
- 1/2 a lemon - , optional
Cooking Method:
- If you are using dried black eyed beans, soak 1 cup of it in enough water for 6 to 7 hours. Then, drain and cook the soaked beans in 2 cups water for 4 whistles in a pressure cooker.
- In a cooking pot or a skillet, over low - medium heat , add in the cumin seeds, mustard seeds, let it splutter .
- Next, add in the spices- turmeric powder, paprika powder, cumin powder(if required), coriander powder. Saute well adding a tbsp water if required. Let the spices cook well for about 3 minutes.
- Next add in the pumpkin cubes followed by cooked or canned black eyed beans, mix everything well. Add about half a cup of water and let the pumpkin cook partially, for about 3 minutes.
- Then reduce the heat to low before adding the coconut milk, so that the milk doesn't split.
- Now add the coconut milk, and spinach leaves , mix well and simmer the curry in low heat for 10 minutes. Just before switching off, add the garam masala, mix everything once.
- Switch off the heat, add the chopped coriander leaves, roasted pumpkin seeds if you are using. Additionally, you can squeeze in half a lemon.
- Serve the curry with cooked Quinoa.
*Note : Discuss about having black beans with your nutrition coach
