Pumpkin, Black-Eyed Pea and Coconut Curry

I love cooking Indian food.  The warmth and richness of the spices (and the paneer) gets me every time.  I came across this cookbook at the library this week and I have a few squash left in my pantry so it's on my menu this week.  ​

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Pumpkin, Black- Eyed Pea and Coconut Curry from Meera Sodha, Fresh India

1.2kg pumpkin or squash
 oil
1 tbsp garam masala salt and ground black pepper coconut or rapeseed oil
1 tsp mustard seeds
2 green Indian chillies, slit lengthways
1 large onion, halved and thinly sliced
3 cloves of garlic, crushed
1x 400g tin of black-eyed beans, drained
150g ripe tomatoes, cut into wedges ⅓ tsp ground turmeric
1 x 400ml tin of coconut milk
Optional: 10 fresh curry leaves


Preheat the oven to 200C/400F/gas 6 and line two baking trays with foil.
Cut the pumpkin in half, scoop out and discard the seeds, then cut it into crescents around 2cm at the widest part. Transfer to a big bowl, drizzle with oil, and sprinkle with the garam masala, 1 teaspoon of salt and ½ teaspoon of black pepper. Toss to coat evenly, then arrange in a single layer. Roast for 30 minutes, or until soft and tender.
Meanwhile, put 2 tablespoons of oil into a large lidded frying pan over a medium heat and, when hot, add the mustard seeds. When they pop, add the slit green chillies and the onion. Cook for 12 minutes, or until the onion is soft and golden, then add the garlic. Cook for another couple of minutes, then add the drained beans and stir to mix together. Add the tomatoes and cook for a few more minutes until soft and jammy around the edges.
Next, add the turmeric, ⅓ teaspoon of black pepper, ½ teaspoon of salt and the coconut milk. Tip the roasted pumpkin into the pan and stir to mix. Cover with the lid and leave to heat through for 5 minutes. Check for salt and chilli, adjusting if you wish, then transfer to a serving dish.