Curried Pumpkin and Black Beans

A savoury plant-based dish that never fails to satisfy
5 from 1 vote
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Servings: 2
Calories: 341kcal


  • cups Black beans cooked in water with pimento seeds, salt and thyme
  • ¾ cup Pumpkin peeled and cut into small cubes
  • ½ cup Water
  • 1 teaspoon Curry powder
  • tablespoons Coconut oil
  • ½ medium Bell Pepper red, strips
  • 1 medium Onion minced
  • 4 cloves Garlic minced
  • ¼ teaspoon Scotch Bonnet Pepper
  • ½ teaspoon Ginger grated
  • ¼ teaspoon Salt
  • ½ teaspoon Thyme fresh leaves (optional)
  • 1 teaspoon Pimento seeds (Allspice), optional in cheesecloth or ground


  • 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.


Calories: 341kcal | Carbohydrates: 50g | Protein: 14g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 306mg | Potassium: 878mg | Fiber: 17g | Sugar: 7g | Vitamin A: 15304IU | Vitamin C: 50mg | Calcium: 110mg | Folate: 233µg | Iron: 5mg | Phosphorus: 258mg | Zinc: 2mg


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