Chilli with pumpkin, red beans and coconut milk
Instructions
Pour the extra virgin olive oil into a large non-stick frying pan, add the cumin, paprika, chilli and oregano, and leave to infuse for 1 minute over a low heat.
Add the finely chopped onion and garlic and cook for 5 minutes.
Remove the fibres and seeds from the pumpkin and cut it into even cubes.
Add it to the pan and cook for one minute; add the tomatoes, the well-drained beans and the coconut milk.
Season with salt and cook for about 15 minutes; now add a cup of stock or hot water.
Continue cooking for 20 minutes, add the well-drained sweetcorn and cook until the pumpkin is tender and the sauce has reduced nicely.
Finish by seasoning with salt; once the heat is off, add the lime juice and fresh parsley or basil.
Serve immediately with white rice, bread or tortillas.
