Kerala Olan Coconut Pumpkin Bean Stew

Ingredients

• 250 g pumpkin or kabocha, cubed
• 240 g canned black-eyed peas, drained
• 1 tbsp coconut oil
• 1 small shallot, sliced
• 1 small green chile, slit
• 8 curry leaves
• 1/2 tsp ground cumin
• 180 ml coconut milk
• 250 ml vegetable stock
• 100 g green beans, cut short
• 1 tsp lime juice
• 2 tbsp chopped cilantro
• 2 cups cooked rice, for serving

Steps

1. Cut pumpkin into even small cubes, rinse the black-eyed peas, and trim the green beans.
2. Heat coconut oil in a saucepan and cook shallot, green chile, curry leaves, and cumin for 1 minute until aromatic.
3. Add pumpkin, black-eyed peas, green beans, and stock and simmer covered for 12 minutes until pumpkin is tender.
4. Pour in coconut milk and simmer gently for 4 minutes; do not boil hard or the coconut milk may split.
5. Season with salt and lime juice, tasting for a mild, rounded flavour.
6. Spoon the stew into bowls, finish with cilantro, and serve with rice.

Allergen note: Contains coconut. Check canned beans and curry powder labels for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.