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Spiced Pumpkin & Pinto Bean Curry with Green Beans
Simple spiced pumpkin curry with pinto beans and greens—easy, comforting, and ready in under 40 minutes.
Why this recipe works
This Spiced Pumpkin & Pinto Bean Curry is a cozy, plant-forward dish that's ready in about 35 minutes. It’s ideal for weeknights, meal prep, or comforting weekend dinners with rice or flatbread.
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Key takeaways
One-pot meal with pantry staples
Balanced combo of beans, pumpkin, and greens
Adjust thickness with water for preferred consistency
Recipe guide
This Spiced Pumpkin & Pinto Bean Curry is a cozy, plant-forward dish that's ready in about 35 minutes. It’s ideal for weeknights, meal prep, or comforting weekend dinners with rice or flatbread.
A cozy, pantry-friendly curry that comes together in one pot.
- One-pot meal with pantry staples
- Balanced combo of beans, pumpkin, and greens
- Adjust thickness with water for preferred consistency
What you’ll need
Gather ingredients: 1 cup cooked pinto beans, 1 cup canned pumpkin, 1 cup green beans (trimmed and halved), 1/2 cup sweet peas, 1 medium onion (sliced), 1 tbsp vegetable oil, 1 tsp curry powder, salt, pepper. Heat oil in a skillet over medium heat. Sauté onion until soft, about 5 minutes. Stir in curry powder for 30 seconds to bloom.
Cook method
Add green beans and peas; toss to coat with spices. Pour in canned pumpkin and 1/3 cup water; stir to combine. Add pinto beans, season with salt and pepper. Simmer 8–10 minutes until vegetables are tender and flavors meld. If too thick, add more water.
Finish and serve
Taste and adjust seasoning. Serve hot with rice or flatbread. Leftovers keep well in the fridge for 3–4 days.
Ingredients
- 1 cup cooked pinto beans
- 1 cup canned pumpkin
- 1 cup green beans, trimmed and halved
- 1/2 cup sweet peas
- 1 tbsp vegetable oil
- 1 medium onion, thinly sliced
- 1 tsp curry powder
Instructions
- Heat oil in a skillet over medium heat until shimmering
- Add sliced onion and sauté until soft and translucent, about 5 minutes
- Stir in curry powder and cook 30 seconds until fragrant
- Add green beans and peas, toss to coat with spices
- Pour in canned pumpkin and 1/3 cup water, stir to combine
- Add cooked pinto beans, season with salt and pepper to taste
- Simmer gently for 8–10 minutes until vegetables are tender and flavors meld
- Adjust seasoning and thickness, adding more water if too thick
- Serve hot with rice or flatbread
FAQs
Can I use fresh pumpkin instead of canned?
Yes. You can swap canned pumpkin for fresh roasted pumpkin and adjust liquid as needed.
My curry thickened after cooling—how can I fix it?
Yes. Add a splash more water or broth if the curry thickens too much as it sits.
How can I stretch this recipe for more servings?
Yes. Add an extra can of beans or a handful of chopped greens to stretch a meal.