Mathanga Erissery (Pumpkin and Black Eyed Bean Curry)
Sweet butternut squash and black eyed beans stirred through a gentle coconut sauce, a Kerala feast staple that works as a weeknight dinner.
Made with South Indian coconut curry base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 mins
- LevelEasy
- Costabout £1.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the squash and water in a pan with a pinch of salt and the black pepper. Cover and cook over a medium heat for 12 minutes, until the squash is tender but still holds its shape.
12 min - 2
Cook the basmati rice to the packet instructions.
- 3
Add the black eyed beans and your ready made South Indian coconut curry base (see the base recipe). Simmer uncovered for 8 minutes, mashing a few pieces of squash into the sauce to thicken it.
8 min - 4
Heat the coconut oil in a small pan, add the curry leaves and cook for 20 seconds until crisp.
0 min 20 s - 5
Pour the oil and leaves over the erissery, taste for salt and serve with the rice.
Tips
- Cut the squash evenly so it cooks at the same pace.
- Pumpkin and butternut both work. Tinned pumpkin is not suitable.
- Add a pinch of black pepper rather than extra chilli. Pepper is the traditional heat in this dish.
Storing and freezing
Cool within 1 to 2 hours. Keeps for 3 days in the fridge or 2 months in the freezer. Reheat until steaming hot all the way through.
Questions
Can I use dried black eyed beans?
Yes. Soak 150 g overnight, boil for 40 to 50 minutes until soft, then use as the tinned beans. Never eat undercooked beans.
Is erissery sweet?
Lightly. The squash is naturally sweet and the coconut sauce balances it. A squeeze of lime at the end adds a pleasant lift.
Can I use sweet potato?
Yes. Swap the squash for sweet potato in 2 cm cubes and cook for the same time, checking they are tender.
More made with south indian coconut curry base
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.