.bgImage.slide__image.gbi--109648850-3wLdMDRokWsRWp3j5NKmci:before { opacity: 1; background-image: url(''https://images.contentstack.io/v3/assets/blt9039451385f46c16/blta05895468d5cf499/635fcb0026b2ae45c71ba6ce/Curried-squash-black-bean-pita-pockets-with-cucumber-yoghurt-sauce2.png?width=770&height=350&format=png&quality=95''); }

Curried pumpkin & black bean pita pockets with cucumber & yoghurt sauce

Name: Curried pumpkin & black bean pita pockets with cucumber & yoghurt sauce
Prep time: PT30 M
Cook time: PT30 M
Ingredients: ½ butternut squash or pumpkin, peeled, deseeded (about 600g peeled squash); 2 cloves garlic, sliced; 2 tbs olive oil; 1 onion, peeled, finely diced; 1 tbs curry powder; ½ tsp ground cumin; 1 tsp smoky paprika; 1 can (400g) black beans, drained; 1 cup fresh parsley or coriander leaves, roughly chopped; 2 cups (500ml) So Good™ Soy Milk, Regular or Lite; ½ telegraph cucumber, roughly grated; 1 cup (250ml) plain Greek or soy yoghurt; ¼ cup fresh mint leaves, finely chopped; 4 large wholemeal pita pockets; 150g baby spinach leaves, washed

Serves: 4

Prep: 30 mins

Cook: 30 mins

Ingredients

Email Ingredients

Method

Tips

Find a recipe

Looking for more?

All recipes A to Z