30-Minute Dinner: Bok Choy, Pumpkin, Sweet Potato Coconut Curry with Kidney Beans

Ingredients (serves 2-3)

• 2 cups pumpkin chopped
• 2 cups sweet potato, chopped
• 1 cup bell pepper (any color), chopped
• 1 cup onion, chopped
• 3-4 cloves of garlic, minced
• 1.5 cup tomatoes, chopped
• 2 cups bok choy, chopped
• 1 tsp ground cumin seeds
• 1 tsp ground coriander seeds
• 1/2 tsp turmeric powder
• 1 tsp chili paste or Thai chili pepper (or to taste)
• 1 can cooked kidney beans or black beans works too, drained
• 1 can coconut milk
• 1/3 cup fresh chives, chopped
• Sea salt and black pepper to taste

Directions

1. Heat cooking oil over medium heat. Saute onion until translucent. Stir in garlic, cumin, coriander, turmeric, and chili paste. Cook until onions are well coated.
2. Add bell pepper and cook for a few minutes more. Then add tomatoes, pumpkin, sweet potatoes, and coconut milk. Season with salt and pepper to taste. Stir well, cover and simmer for 10-15 minutes or until potatoes and pumpkin are soft.
   
3. Add black beans and bok choy, cook, uncovered, until thickened and heated trough. This will take about 5 minutes.
4. Divide over bowls or plates and top with chives.

Enjoy!

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