Caribbean Pumpkin and Kidney Bean Curry

Ingredients

• 800 g tinned kidney beans
• 600 g pumpkin or butternut squash
• 400 ml coconut milk
• 1 onion
• 3 clove garlic cloves
• 1 Scotch bonnet chilli
• 2 tbsp Caribbean curry powder
• 5 fresh thyme
• 2 tbsp vegetable oil

Method

1. 1

   Heat the oil in a large pan and fry the diced onion for 5 minutes until softened. Add the crushed garlic and curry powder and cook for 2 minutes.

2. 2

   Add the peeled and cubed pumpkin, whole Scotch bonnet (leave whole for milder heat, pierce for hotter), and thyme sprigs. Stir to coat in the spices.

3. 3

   Pour in the coconut milk and 200 ml water. Bring to the boil, then reduce to a steady simmer.

4. 4

   Cook for 15 minutes until the pumpkin is tender but still holding its shape.

5. 5

   Drain and rinse the kidney beans, add to the pan, and simmer for a further 8 minutes until the sauce thickens. Remove the Scotch bonnet before serving if preferred.

6. 6

   Season with salt, discard the thyme stalks, and serve over plain rice or with dumplings.