Kerala Olan (Pumpkin and Black-Eyed Beans in Coconut Milk)

Name: Kerala Olan (Pumpkin and Black-Eyed Beans in Coconut Milk)
Total time: 35 min
Cuisine: Indian
Ingredients: 400g butternut squash, peeled and cut into 3 cm chunks; 400g tin black-eyed beans, drained and rinsed; 2 green chillies, slit lengthways; 150ml water; 0.5 tsp salt; 400ml tin coconut milk; 1 tbsp coconut oil; 10 curry leaves

A mild, creamy, pale curry of pumpkin and beans in coconut milk with green chilli and curry leaves. A gentle partner for spicier dishes.

Time35 min
LevelEasy
Costabout £1.31 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

400 gbutternut squashpeeled and cut into 3 cm chunks
400 gtin black-eyed beansdrained and rinsed
2green chilliesslit lengthways
150 mlwater
½ tspsalt
400 mltin coconut milk
1 tbspcoconut oil
10curry leaves

Method

1
Put the squash, green chillies, water and salt in a pan. Bring to the boil, cover and simmer for 12 minutes, until the squash is just tender but still holds its shape.
12 min
2
Add the black-eyed beans and cook for 3 minutes more.
3
Pour in the coconut milk. Heat gently for 5 minutes without letting it boil hard, so it stays smooth.
5 min
4
Take off the heat, check the salt and stir in the coconut oil and curry leaves. Cover for 2 minutes so the leaves release their fragrance.
5
Serve warm with red rice or alongside other Kerala curries.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.