Vegan Pumpkin and red beans curry with coconut. A coconut rich legume and pumpkin based authentic Kerala recipe.
If you have survived the coconut milk overdose in your regular cooking here is an awesome curry that is going to rock your senses with aroma and texture. How often do you find toasted coconut in curries? Even though Pumpkin and red bean builds the body of the curry the entire flavor and aroma comes from the rightly toasted nut. The coconut doneness can make or break this curry!
This Vegan Pumpkin and red beans curry with coconut uses freshly grated coconut (mature not tender ) It is generally made during large traditional feasts during annual festivals of Kerala like Onam, Vishu or during auspicious occasions like weddings, birthdays etc.The consistency of this curry is made slightly runny and makes an appearance on the on an ordinary day too to go on top of rice.
Two important points to note in the preparation are :
- Soaking the beans
- Frying the coconut to perfect crispy brown.Use mature coconut for best results but if fresh coconut is not available frozen grated can be used.
Can unflavored dry desiccated coconut be used in the pumpkin bean curry ?
If all efforts of getting fresh grated coconut fails then use desiccated coconut. But do not expect same taste.
What type of beans to use in this recipe?
Beans used here is a smaller variety of Red chori / Azuki beans called Desi red chori (Van payar in Malayalam) but you can use cow peas , black eyed peas, chick peas etc
1 . When the coconut is broken into two the meat inside the coconut should be towards the dry dense and on the firm side with little coconut water inside.
2. When the coconut is broken into two the meat inside the coconut should be towards the dry dense and on the firm side with little coconut water inside.
3. While grating the meat should have very less moisture and give out more of an oily texture. These coconuts are best for toasting dry roasting and gives best results. Smells nutty and heavenly when heated during toasting.
If the coconut has a lot of water while breaking and while grating if the white meat inside comes out quickly without too much pressure with lot of milky moisture content it means the coconut is young and tender. This coconut is best for making coconut milk. Do not use this for dry roasting it will take much longer for all the moisture to evaporate and to get brown.
It is always best to soak all types of dry beans used in Indian cooking. This removes the indigestible sugars and reduces flatulence. Wash the beans and change the water 2-3 times while soaking if possible.
Always soak beans in lot of water. Merely just enough water for the beans to expand will simply dry out the top layer and result in uneven soaking and affect cooking later. Uniformly soaked beans is very important in the preparation of this recipe.
Other pumpkin recipes :
Pumpkin curry with lentils (mild)
Vegan Pumpkin and Red beans curry with coconut
- Instant pot, non-stick pan
- 1 cup Dry Red beans Azuki beans / Cow peas / Desi red choir can be used
- 1 small piece Indian pumpkin (Use any thick gourd or yam intead)
To grind :
- 3 tbsp Fresh grated coconut
- 1/2 tsp Cumin seeds
- 1 Green chilli (Remove seeds if low tolerance to heat)
- 1 tsp Chili powder (use paprika powder for mild heat)
- 1/3 tsp Turmeric powder
- Salt to taste
For tempering :
- 3 tbsp Coconut grated
- 2 Whole red chilies
- 2 sprigs Curry leaves
- 4 tsps Coconut oil
- Wash and soak the red beans in 4-5 cups of water for 3-4 hours or overnight is best.
- Remove the hard outer peel off the pumpkin and the soft innermost skin. Wash and cut into slightly large squares.
- In the instant pot cook the soaked beans adding a 1 cup of water. Turn nozzle to sealing mode. PRESS MANUAL MODE — HIGH PRESSURE — 5 MINUTES.
- In the meantime grind the ingredients given in the list to a paste (need not be fine).
- After natural pressure release open the instant pot and check if the beans are 3/4 th cooked. Add the cut pumpkin pieces to the instant pot add two cups of water. Close the lid, turn the nozzle to sealing mode and PRESS MANUAL MODE –HIGH PRESSURE — 2 MINUTES
- After natural pressure release open the lid and check if the pumpkin and the beans are cooked well. DO NOT MASH BY STIRRING TOO MUCH. Stir gently.
- Add the ground paste PRESS SAUTE MODE —LOW setting -Allow the pumpkin bean curry to boil for 7-8 minutes. Until all the flavors mingle. Switch off sautÃ© mode. In the meantime fry the tempering.
- For tempering heat a small pan on the stove top. Add coconut oil and when it heats up add mustard seeds when it crackles add the whole red chili, curry leaves and coconut grated keep continuously stirring on low to medium heat until coconut turns evenly brown (not black). This will take a few minutes. Do not leave the coconut unattended as it will burn on the bottom very quickly.
- Once the tempering is brown immediately add it to the pumpkin bean curry and gently stir. Serve it warm along with other side dishes and rice.
- The curry will thicken as the tempering gets added.
- As the curry sits and cools down it will thicken even more. It is a semi thick curry so keep the consistency in mind.
- If you like to keep the shape of the pumpkin and the beans intact instead of waiting for natural pressure release resort to quick release after 5 minutes.
Hope you give this Vegan Pumpkin and Red beans curry with coconut recipe called eriserry a try and let me know.