How to make it

  • Heat the olive oil in a pan, add the cumin and mustard seeds and cook for 1 minute till they begin to pop and splutter. Mind your eyes.
  • Add the onion, garlic and chilli and cook for 3-4 minutes until softened.
  • Stir in the potatoes and cook for 3 minutes.
  • Add the curry paste and vegetable stock, bring to the boil and simmer for 5 minutes.
  • Add the squash/pumpkin. Simmer for a further 15 minutes until the vegetables are tender.
  • Add the black-eyed beans and tomatoes and continue to cook for 2-3 minutes. Season to taste.
  • Allow to cool. Serve on a bed of white rice or couscous. Garnish with juice from a fresh lemon.

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