30-minute Weeknight Dinner: Kidney Bean Coconut Curry with Sweet Potato and Pumpkin

This yummy quick coconut curry will help you fit a healthy dinner into your family's busy schedule. No excuse to opt for frozen meals or take-out. From start to finish this delicious looking meal takes 30 minutes or less... depending on fast you chop!

Ingredients (serves 2)

2 cups pumpkin, chopped
2 cups sweet potato, chopped (we used orange sweet potato)
1 cup onion, chopped
1.5 cup cooked or canned kidney beans
3 clove garlic, minced
1 cup tomatoes, chopped
1 chili pepper or chili paste, or to taste
1.5 cup unsweetened coconut milk
1 tsp ground cumin seeds
1 tsp ground coriander seeds
½ tsp turmeric powder
½ cup fresh parsley, chopped (garnish)
½ cup fresh mint leaves, chopped (garnish)
Sea salt to taste
Black pepper to taste

Directions

In a large pot, heat cooking oil over medium heat. Saute onion for 2 to 3 minutes. Stir regularly.
Stir in garlic, chili pepper or paste, cumin, coriander, and turmeric. Cook for 1-2 minutes more. Stir regularly.
When onions and garlic are fragrant and soft, add tomatoes, pumpkin, sweet potatoes, and coconut milk. Stir well and season with black pepper and salt to taste. Reduce heat and simmer, uncovered for 10-15 minutes or until the pumpkin and potato pieces are almost soft.
Add kidney beans and cook a few minutes more or until cooked through.
When ready remove from heat and stir in chopped parsley and mint.