Jamaican Curry Pumpkin and Butter Beans with Rice and Peas
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Ingredients
- 500 g pumpkin, peeled and cubed
- 400 g tinned butter beans, drained
- 2 tbsp jamaican curry powder
- 1 onion
- 2 garlic cloves
- 300 g long grain rice
- 400 g pigeon peas
- 300 ml coconut milk
Nutrition (per serving)
- Calories
- 698 kcal
- Protein
- 22.4 g
- Carbohydrate
- 106.6 g
- of which sugars
- 10 g
- Fat
- 17.5 g
- of which saturates
- 13.7 g
- Fibre
- 15.2 g
- Salt
- 0.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion and crushed garlic in a little oil for 5 minutes, then stir in the jamaican curry powder and cook for 1 minute until fragrant.
- 2
Add the pumpkin and half the coconut milk, cover and simmer for 15-18 minutes until the pumpkin is tender.
- 3
Stir in the butter beans and simmer for a further 5 minutes.
- 4
Meanwhile, rinse the rice and simmer it in the remaining coconut milk, 300ml water and the drained pigeon peas for 12-14 minutes until tender.
- 5
Serve the curried pumpkin and butter beans on the rice and peas.
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