I often buy ingredients without a plan of how I am going to use them, I also often crave food combinations that I haven’t actually had before. This recipe was a combination of these things happening. I was craving curry but had thawed ground beef, needed to use up a pumpkin, and for some reason wanted to eat black beans with it. Hence I thought about it, this meal happened…and for once I had the foresight to write it down in case it worked out and I wanted to replicate it later.
You could vary the spices if you need, with whatever is in your cupboard, and if you don’t have curry leaves around powdered curry will make an alright substitute. For a vegetarian option I think just subbing in potatoes or chickpeas would do the trick, I might try it soon and let you know. Enjoy!
1 tbsp olive oil
300g ground beef
1 large onion, diced
500g pumpkin or butternut squash, cut into 1 inch squares
1 red bell pepper, diced
1 large jalapeño, finely diced
3 cloves garlic, finely diced
1/4 tsp cloves
1/4 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp fennel seeds
1 tsp coriander powder
1 1/2 tsps cumin
2 cups canned diced tomatoes
1 cup water
1 cup chicken broth
1 540ml can black beans, drained and rinsed
15 curry leaves
1) Brown beef and onions with the oil in a large saucepan on medium heat until meat is cooked and onions are lightly translucent.
2) Add pumpkin, peppers, garlic, and all spices and sauté 2-3 minutes until aromatic.
3) Pour in canned tomatoes and liquids and stir well, then bring to a light simmer. Cover and cook for 15 minutes.
4) Finally, add the beans and curry leaves and cook uncovered for a further 15-20 minutes, stirring occasionally to prevent sticking.
Serve plain, with a dollop of sour cream, or a sprinkle of garam masala. If you used fresh whole curry leaves, remove them before serving (or just watch out for them!) I find the dried ones crumble and are lost in a dish so they aren’t a worry.