Slowcooked black-eyed bean, pumpkin and broccoli curry (VG, GF)

 

As Autumn is finally here and the days are getting cooler, we naturally crave warming foods. This is ideal from the traditional chinese medicine (TCM) and ayurvedic point of views when it comes to eating warming/hot foods during the cooler months to maintain a healthy digestion and a balance in wellbeing. Gone are the raw vegetables,cold salads, smoothie bowls and nicecream and out comes the spices (think turmeric, cinnamon, cardamon, nutmeg, chilli, pepper, cumin and cloves), root vegetables and hot teas.

This beautiful slow cooked black-eye bean, pumpkin and broccoli curry is full of hearty, wholesome and warming spices as well as garlic, ginger and onion to aid in optimal immune function and keep inflammation way! The base to the curry is ideal if you would like to alternate with fava beans, pinto beans, lentils or mung beans. Serving this with  grain such as rice allows the process of protein pairing which makes up complementary proteins and is ideal in a plant based lifestyle due to the lack of complete proteins that are only found in animal products.

As some of you know, I always soak and rinse my grains and legumes before I cook with them. Not only does this assist with lowering cooking times but it assists in better digestion especially when it comes to legumes. The presence of phytic acid in legumes and grains acts as an anti-nutrient that prevents the absorption of important minerals including iron, zinc and calcium. I always rinse my legumes/grains thoroughly until the water turns clear before soaking in filtered water and a dash of apple cider vinegar for a minimum of eight hours although I prefer overnight. Before cooking, I ensure I rinse the legume/grain thoroughly.

Here is the recipe for the curry. Chuck everything in a pot and let it brew its magic while you chill for a hour or so 🧡

RECIPE:

~6-8 serves

1 TBSP coconut oil/ sesame oil/ water

1 small red onion, sliced

2 cloves garlic, crushed

1 thumb sized piece of ginger, sliced finely

1 stalk of celery, diced

2 TBSP of homemade curry powder (a combination of turmeric, ground and whole cumin seeds, chilli flakes, garam masala, coriander seed and mustards seeds)

1 cinnamon/cassia quill

1 lemongrass, crushed and sliced finely

2 stalks curry leaves (optional)

1/2 a large butternut pumpkin, chopped into 2cm cubes roughly

2 carrot, chopped

One head of broccoli, chopped

3 cups soaked black-eyed beans (roughly 1.5 cups dry)

40omls good quality coconut milk

3 cups vege broth

  1. Fry off the onions, garlic, ginger, spices, lemongrass, cinnamon/cassia quill and curry leaves in the oil or water until softened and the spices are toasted. Add a little water if the mix is getting too dry.
  2. Add the pumpkin, carrot, beans, vege broth and coconut milk and give a gentle stir. Put the lid on and bring to a boil before turning down the heat and letting it simmer for an hour or so. You’ll know the curry is done when the beans are cooked and the sauce becomes thick. Turn off the heat and stir through the broccoli. The heat will gently cook the broccoli without overcooking it (after all, nobody likes soft overcooked broccoli!)
  3. Garnish with herbs of choice- I had rocket, japanese parsley and a little mint from the garden.
  4. Serve with rice or another grain of choice to make the most of protein-pairing.

NOTES:

✾ The black-eyed beans can be easily substituted with other legumes of choice including chickpeas, lentils, fava beans or pinto beans.

✾ The curry freezes well. I divide into up cycled glass jars or allow the curry to cool and freeze in Tupperware containers. Defrost the day before you want to eat it and warm in the oven or stove top.

✾The amount of spices can be altered depending on your preferences.

 

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As always, love and light to you all
Di ♡

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