Indian Kidney Beans and Pumpkin Curry

I soaked and cooked a whole bag of kidney beans and needed a good idea for what to do with them. Some were incorporated in a wonderful hot salad and the most became this great Indian Kidney Beans and Pumpkin Curry.
of course, if you’re short on time, you can definitely use canned kidney beans or frozen ones (even better).

This dish is great for vegans and vegetarians as it’s full of proteins, Magnesium, Calcium, Iron, and Potassium!

Indian Kidney Beans and Pumpkin Curry
Print Recipe
If you would like to soak and cook the kidney beans yourself, please soak them overnight with a lot of water and change the water when possible. cook in a big pot for 2 hours until soft.
Servings Prep Time
6 people 15 minutes
Cook Time
1 hour
Servings Prep Time
6 people 15 minutes
Cook Time
1 hour
Indian Kidney Beans and Pumpkin Curry
Print Recipe
If you would like to soak and cook the kidney beans yourself, please soak them overnight with a lot of water and change the water when possible. cook in a big pot for 2 hours until soft.
Servings Prep Time
6 people 15 minutes
Cook Time
1 hour
Servings Prep Time
6 people 15 minutes
Cook Time
1 hour
Ingredients
Servings: people
Instructions
  1. Saute the cumin and coriander seeds in olive oil briefly.
  2. Add the garlic, ginger and chili and stir for 2-3 minutes.
  3. Add the onion, bay leaf, nutmeg, black pepper, cardamom and clove and keep stirring, cooking for another 2-3 minutes.
  4. Add the tomato cubes and saute for 5 minutes.
  5. Add the kidney beans along with 3 cups of water, cover and cook for 15 minutes.
  6. Add the pumpkin and lemon juice, cook for another 20 minutes.
  7. Add the final touches, Garam Masala and salt, to taste.
  8. serve with rice, chapatti or nan.
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