Posted in From soup to nuts

Pumpkin and sugar bean curry

Pumpkin and sugar bean curry

I’m not a vegetarian but this vegetarian dish was tasty!

Here’s the recipe as given on the side of the box of Rajah mild & spicy curry powder:

  1. Sort and clean 2 cups of dry sugar beans and soak in water overnight. (I used red beans instead).
  2. Boil in clean water for 60 minutes or until soft, then drain.
  3. Heat some vegetable oil (2-3 tablespoons should do) in pot and fry 1 sliced onion and 1 chopped green pepper until soft.
  4. Add 2 tbs. of Rajah Mild and Spicy curry powder and 2 chopped tomatoes and fry for about 2 minutes. (Note: I’m sure other brands would work fine, too).
  5. Add 2 cups peeled and cubed pumpkin (or butternut squash), 2 cups of water and beef stock cube, then bring to boil. Turn down the heat and simmer for 20 minutes with the lid on frying pan.
  6. Add the cooked beans and allow to simmer for 10 minutes more.
  7. Season to taste with salt and pepper
  8. Serve with rice. MAKES ENOUGH FOR 4-6.


Greg is interested in many topics, including theology, philosophy, and science.

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