Pumpkin and Kidney Bean Curry

Pumpkin and red kidney beans make a hearty, richly flavored curry with the heat of dry red chilies and the tang of tamarind.

• Pumpkin – 400 grams
• Red kidney beans – 1/2 cup (if using dried), 1 cup (if using canned)
• Tamarind – 1 lemon-sized ball
• Jaggery – 1 teaspoon
• Pepper powder – 1/4 teaspoon
• Salt – to taste
• Red chili powder – 1/2 teaspoon
• Turmeric powder – 1/2 teaspoon
• Coriander seeds – 1 teaspoon
• Dry red chilies – 3
• Garlic – 4 cloves (~1 teaspoon when crushed)
• Cinnamon – 1-inch stick
• Cloves – 4
• Cardamom – 4
• Panch phoron – 1 teaspoon
• Mustard oil – 1/2 tablespoon
• Coriander leaves – for garnishing

View the full recipe at The Steaming Pot →