Ingredients
Scale
- 1 tbsp sesame oil
- 3 cloves garlic, roughly chopped
- 1 28-ounce can of crushed or diced tomatoes in their juice
- Salt and pepper to taste
- ¼ tsp red pepper flakes
- 3 tbsp curry powder
- 2 15-ounce cans of cannellini, great northern beans or chick peas(or a combination of whatever white beans you have), drained and rinsed
- 3 tbsp pureed pumpkin
- 1 15 ounce can of full-fat coconut milk
- 1/3 cup vegetable stock
- Juice of one lemon
- Optional garnish:
- Chopped cilantro
- Lime wedges or lime zest
Instructions
- Heat sesame oil over medium heat in large stockpot
- Add garlic and cook until fragrant
- Add tomatoes
- Season with salt, pepper, red pepper flakes and curry powder; stir to combine
- Add white beans and pumpkin puree and stir. Allow to cook for about 5 minutes
- Add coconut milk and stock
- Bring to a boil, then reduce heat to medium low and allow to simmer for about 10 minutes
- Stir in lemon juice
- Use a potato masher to mash up some of the beans, keeping a chunky consistency overall
- Garnish with cilantro and lime wedges or zest, and serve!
- Prep Time: 10 minutes
- Cook Time: 15 minutes