Olan (Kerala Pumpkin, Black-Eyed Bean and Coconut Milk Curry)
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Ingredients
- 400 g pumpkin, peeled and cubed
- 400 g tinned black-eyed beans
- 300 ml coconut milk
- 2 green chillies
- 8 curry leaves
- 1 tbsp coconut oil
- 1 tsp cumin seeds
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 313 kcal
- Protein
- 9.5 g
- Carbohydrate
- 23.4 g
- of which sugars
- 5.5 g
- Fat
- 19.1 g
- of which saturates
- 16.1 g
- Fibre
- 7 g
- Salt
- 0.66 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the pumpkin in a pan with the ground turmeric and enough water to just cover; simmer for 10 minutes until almost tender.
- 2
Add the black-eyed beans and chopped green chillies, and simmer for 5 minutes more.
- 3
Pour in the coconut milk and cumin seeds, and simmer gently for 5-6 minutes, without boiling hard, until the pumpkin is fully tender and the sauce is creamy.
- 4
Heat the coconut oil in a small pan, add the curry leaves and fry for 20 seconds until fragrant.
- 5
Stir the curry leaves and their oil through the curry and serve hot with rice.
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