Serves: 4-6
Prep Time: 10 mins
Cook Time: 30 mins
Ingredients
175g Zest Kerala Blend
200g Japanese/Kent pumpkin, in 2cm dice
½ cup water
2 tsp oil
300g tin adzuki beans, drained or
150g adzuki beans, soaked, cooked and drained
100g mushrooms, quartered
10cm piece kombu/kelp
150g silverbeet leaves, washed, stems removed and sliced
Method
In a heavy based pan heat the Zest Kerala Blend, the water and the pumpkin. Simmer with the lid on for 5 minutes, then add the adzuki beans and the kombu.
Separately, in a frying pan, season and sauté the mushroom in 2 tsps oil until they gain some colour, then add to the pot. If you think the sauce needs more liquid, add ¼ cup water at a time until it’s enough.
Cook until the pumpkin is soft but not falling apart.
Remove kombu. Then add the silverbeet to cook for a final 3 minutes.
Served with a carrot, beetroot, currant salad with a light balsamic vinegar dressing and a fried curry leaf sprig.
