Chilli Free Black Eyed Bean, Pumpkin and Fennel Curry with Turmeric Couscous

It’s a fact that some people out there in the world think that they don’t like chilli. I know, it’s crazy, but there you have it. However, this shouldn’t mean that they can’t enjoy curry! Because curry is really delicious and super easy to make. So this recipe is dedicated to those out there who don’t like chilli, in a hope that they will love curry too! On the other hand, if you are a chilli fiend then feel free to add some dried or fresh chilli to this curry when you add the other spices.

Ingredients:

The Curry:

Olive oil

3 cloves garlic, crushed

2 tsp ground coriander

2 tsp ground cumin

1 tsp chaat masala (or substitute garam masala)

½ tsp ground roasted fenugreek (for instructions on making your own out of whole seeds see this recipe)

1 tsp turmeric

3 cardamom pods, whole

1 tbsp apricot jam

½ fennel bulb, diced

2 tomatoes, diced

3 cups vegetable stock

3 carrots, roughly chopped

2 potatoes, chopped

400g pumpkin, peeled and chopped

1 x 400ml tin of coconut milk

5 Brussels Sprouts, quartered

2 cups black eyed beans, pre boiled (ie. cover with water and boil for about 30 minutes or until softened but not mushy)

½ cup fresh peas or frozen peas

The Couscous:

2 cups instant couscous

1 tsp turmeric

2 ½ cups vegetable stock

2 tbsp slivered almonds, toasted*

2 tbsp pine nuts, toasted*

6-7 dates, chopped

Salt to taste

* Toasting! There are 2 ways to do this 1) Spread the almond slivers  and pine nuts on a tray and toast under a grill for 2-3 minutes until slightly browned – keep a close eye on the suckers because they are really easy to burn. 2) Heat a little bit of oil in a non stick pan and then slightly fry the nuts for 2-3 minutes, stirring constantly.

To Make:

1.  Heat olive oil in a large saucepan, soup pot or wok. Add the garlic and sauté for 1 minute until slightly softened. Add all the spices and fry for 1-2 minutes until spices are very fragrant, stirring constantly.

2. Add the apricot jam and stir through until the jam has melted and begins to simmer. Then add the fennel and tomatoes and simmer for 4-5 minutes, stirring roughly to break the tomatoes down.

3. Add the vegies stock, pumpkin, carrots, and potatoes and bring to the boil. Lower heat and simmer, covered, for 20 minutes or until vegies are tender. (While it is doing this boil the kettle and get your vegie stock ready for the couscous).

4. Add the coconut milk, black eyed beans and peas and simmer for a further 10 to 15 minutes with the lid off. While it is simmering away prepare your couscous:

5. Put the instant couscous in a bowl with the tumerick and some salt and pepper and stir well. Then add the hot stock and stir with a fork. Leave it for about 5 minutes to soak up all the liquid and then go back and fluff it up with the fork. Stir through the toasted nuts and the chopped dates. Leaving it stand for about 5 minutes longer while your curry finishes. Serve together!!

Serves 4-5 (or makes great leftovers for less people!)