Name: Pumpkin & Bean Curry
Yield: 8 servings
Ingredients: 1 cup whole wheat couscous; 2 cups water; 1 Tbsp olive oil; 1 large onion, diced; 4 garlic cloves, minced; 1 cup canned pumpkin puree; 1 can (14.5 oz.) diced or crushed tomatoes; 1 cup low sodium vegetable broth; ¼ cup canned coconut milk; 1 can (14.5 oz.) black beans, drained and rinsed; 2 cans (14.5 oz.) garbanzo beans, drained and rinsed; 3 -4 Tbsp. red curry paste (depending on how spicy you like it); ½ tsp. salt; ¼ tsp. black pepper; 2 Tbsp honey; ¼ cup toasted peanuts (optional); ¼ cup fresh cilantro, chopped (optional)

Bring water to a boil in a small saucepan. Stir in whole wheat couscous, cover and remove from heat. Set timer for 5 minutes. Remove lid and fluff with a fork. Set aside.

In a large pot or skillet, heat olive oil and add onion, cooking for 3-4 minutes. Add garlic and cook for another 30-60 seconds.

Add pumpkin, canned tomatoes, vegetable broth, coconut milk, black beans and garbanzo beans. Stir in 2 Tbsp. red curry paste, salt and pepper. Allow to simmer for 15 minutes.

Add honey and stir to combine. Add additional 1-2 Tbsp. curry paste if you want a more intense flavor and spiciness. Adjust seasonings, if necessary.

Serve on a bed of couscous and top with toasted peanuts and chopped cilantro (optional).

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Pumpkin & Bean Curry

Ingredients

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Pumpkin & Bean Curry

Ingredients

Instructions

Nutrition