Curried Black Beans with Pumpkin

A savoury plant-based dish that never fails to satisfy

5 from 1 vote

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Servings:

Calories: 265kcal

Heat the coconut oil in a large pan then add the curry powder and stir for a few seconds until evenly distributed in the oil.
Add the onion and garlic and sauté the onion and garlic until they have softened, then add the thyme, garlic and scotch bonnet pepper.
Add the black beans and stir so that they are fully incorporated into the oil, then add ¼ cup of the water and cover. Allow the stew to come together for 2 minutes.
Add the pumpkin and stir to fully incorporate all the ingredients and then bring the stew to a boil, then reduce the heat to a simmer.
Add the sweet peppers, (and the remaining ¼ cup of water if needed) then cover the pan and continue cooking until the pumpkin is tender. Makes 2 servings.

For added protein:

Stir in 1 cup of minced chicken or beef or serve with a boiled egg or drained tuna/sardine (canned in water)

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