Red Kidney Beans & Zucchini in Pumpkin Sauce show #97
Prep Time 10 mins Cook Time 25 mins Total Time 35 mins Ingredients potatoes peeled and diced into cubes 1 can red kidney beans [2 cups drained] 1 zucchini cut into half-moons of about 1/2 cm thick 1 tablespoon coconut oil or cooking oil 1 tablespoon minced ginger 1 small onion or shallot, finely chopped 2 cloves garlic finely chopped or minced 5 - 6 curry leaves (fresh or dried) or 1 - 2 bay leaves, depending on size 1 tablespoon curry powder (get a good quality fragrant one) 2 teaspoons turmeric powder 1/2 teaspoon garam masala 1 tomato, chopped or 3/4 cup crushed tomatoes 1 can pumpkin puree [1/2 cup] 1 - 2 fresh green/red chili slit lengthwise but not chopped all the way through (or dried red chili flakes, as per taste) Water as required for cooking Salt and pepper to taste 1 tablespoon maple syrup or sugar, optional (adjust as per taste depending on the sweetness of the pumpkin) 5 - 6 stems coriander (cilantro), chopped for garnish Instructions Heat up oil in a large pot over medium heat. Add the diced potatoes. Cook while stirring occasionally for about 15 minutes or until potatoes start to brown. If potatoes start to stick to the pan, add 2 - 3 tablespoons of water. Cover and continue cooking. Prick with a fork to test for doneness; they should be almost cooked. Clear a section of the pan, add minced ginger, onion, and garlic (if using) and sauté until onion is softened about 3 minutes. Add spices (curry powder, turmeric, and garam masala), curry leaves, and green chili. Saute for about 1 minute then add red kidney beans, tomatoes, pumpkin puree, and about 1 cup water. Simmer covered for about 10 minutes until potatoes are fully cooked. Stir occasionally and add more water as required for cooking. Stir in the zucchini. Increase the temperature to medium-high. Continue to cook uncovered for a few minutes to reduce the sauce and until the zucchini is tender. Taste and adjust salt and pepper. If pumpkin is not very sweet, you may add maple syrup or sugar to balance the acidity of the tomatoes. Turn off the heat and garnish with fresh coriander (cilantro). Serve over rice vegan pumpkin stewed beans,puerto rican beans,puerto rican vegan beans,abichuelas guisadas con calabaza,vegan beans,pumpkin beans,squash beans,beans with squash recipe,vegan pumpkin beans,vegan puerto rican food,vegan puerto rican recipes,recipes for vegan hispanic food,recipes for vegan puerto rican food,veggie ,comida latina vegana,vegan valentines day food, how to make erissery,how to make pumpkin erissery,mathanga erissery,mathanga elassery,onam special recipe,erissery kerala cuisine,ona sadya erissery,erissery,pumpkin curry,taste of kerala erissery,kerala cuisine,onam recipe,kerala dishes,kerala delicacies,home made erissery,pumpkin erissery,onasadya recipe,veg gravy varieties,
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