Here’s a one-pot supper, full of eastern spices, guaranteed to warm 4 people up on a chilly evening.
Serve with brown rice.
Ingredients
500g squash/pumpkin, peeled, deseeded and cut into bitesize pieces*
3 tbsp oil
2 onions, diced
1 red pepper, deseeded and cut into bitesize pieces
2 cloves garlic, finely chopped
3-4cm piece of ginger, peeled and finely chopped
½ red chilli, finely chopped
1 tbsp cumin seeds
1 tbsp ground turmeric
1 tbsp medium curry powder
½ tsp smoked paprika
1½ tsp salt
½ tsp coarsely ground black pepper
400g can black beans * drained and rinsed
400ml can coconut milk
50g baby spinach
Toasted flaked almonds, to serve
2 tbsp coconut yogurt (or Greek)
Two comments:I used a bag of frozen butternut squash and simply tipped it in at stage 4 below. Hadn’t got black beans in the cupboard so used kidney beans, not a good decision as they rather disintegrated. In future I will use chick peas as they are more substantial. Otherwise all went well…
Method
1. If using squash or pumpkin, preheat the oven to 200°C, gas mark 6. Put the pumpkin into a baking tray and toss with 1 tbsp of oil and a pinch of salt. Roast for 20 minutes until cooked through and soft.
2. Meanwhile heat a large non-stick frying pan until hot. Add the remaining oil, then the onions, pepper, garlic, ginger, chilli and cumin seeds. Fry, stirring regularly for about 4 minutes or until the onions start to brown.
3. Add the turmeric, curry powder, smoked paprika, salt and black pepper, and cook for a further 1 minute. Next add the black beans to the pan along with the coconut milk.
4. Add the squash/ pumpkin to the pan. Bring to the boil, then reduce the heat to low and add the baby spinach. Cook for about 20 minutes. Taste and season with more salt, black pepper, if needed, and some chilli flakes if liked. Serve sprinkled with flaked almonds and with dollops of yoghurt.
aixcentric 
FYI Black beans are available at Marcel et Fils health food stores. Joyce
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Thank you!
This recipe sounds delicious! I can’t wait to make it. Thank you for including it with your other interesting articles. Valerie Sutter
I hope it turns out well!
Marvelous recipe, and thank you for sharing it with us.
Glad you enjoyed it!….Lynne