Pumpkin, black-eyed bean + coconut curry (Olan) from Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day (page 169) by Meera Sodha

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Accompaniments: Tamarind + caramelized red onion rice (Imli chawal); Elephant ear garlic naan; Cucumber + mint raita (Kheera ka raita)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rapeseed oil for coconut oil.

  • rach3190 on May 11, 2026

    Really liked this, despite having hickory-flavored beans by accident - added to our collection and have made many more times now.

  • alysekstokes on January 12, 2026

    A lovely, warming curry to make the most of winter squash season. I used red kuri squash—roasted with the peel on—and some cooked white beans I had in the freezer. I subbed in canned tomatoes for the fresh. I agree with the other cooks who noted this needs some acid. I added a little brightness to this with the juice of a lime and a handful of chopped cilantro with great results!

  • Delys77 on October 09, 2025

    We used peeled butternut and roasted cubes for about 25 minutes. Also substituted 1 Thai chile for the industrial age it was too tame. I’d make again but up the spice and likely the tomato. I also agree that serving with something acidic or tart would be wise.

  • dc151 on October 28, 2021

    I made this with acorn squash. Great flavor. I overcooked the squash, so it was a bit mushy, and also, wish I had peeled it first. Good weeknight meal.

  • purrviciouz on October 27, 2019

    This was absolutely delicious. I used kombocha squash and served with the tamarind rice and cucumber mint raita. This made 6 servings for me.

  • sosayi on October 18, 2018

    Really delicious curry, it went spectacularly well with tamarind and caramelized red onion rice and the cucumber and mint raita from the same book (as suggested). I had trouble not eating all the roasted squash (used buttercup), and I'll use the garam masala coating on its own sometime for sure. I only used 1 chile (seeds removed), in hopes the preschooler would deign to eat the curry, but I should have just used them all as I wanted more spice and he was only into naan, as per usual. Subbed pressure-cooked black-eyed peas and home-canned tomatoes, but otherwise followed the directions. I did add the tarka, with leaves, and loved the added flavor.

  • Lepa on September 19, 2017

    This was very good. I used kombocha squash. I peeled it and cut it in one inch squares so it would roast faster and so it would be easier for the children to eat. I only used one chile and didn't slit it so there wouldn't be much heat. I added the curry leaf tarka at the end but just the flavored oil (I discarded the leaves). I served it with plain basmati and the cucumber/mint raita she recommends. The tart raita was a perfect compliment to the rich curry.

  • VineTomato on August 15, 2017

    Fantastic recipe. The smell of the baking pumpkin is divine. My first time cooking pumpkin, as it is something I didn't grow up with I normally sub with butternut. I used a small sweet pumpkin and it was just delicious. Cooked the black eyed beans in the pressure cooker for 10 min after a 4 hour soak, they were probably just a little too soft. Cooked with tamarind and caramelized rice which went brilliantly. Will be making this again, for sure! Update: we had some from the freezer yesterday - this dish does not freeze that well, the pumpkin was way too mushy and the flavour a little off. Next time I’ll make just enough for two!

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