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

Vegetarian

Prep

30 min

Cook

30 min

Serves

4

Skill

Curried Pumpkin and Blackbean Pita Pockets provide a delicious blend of middle eastern spices that work to make a tasty, samosa like dish. Not too spicy but filled with flavours, its sure to quickly become a crowd favourite. Great for lunch or dinner, they are easy to make and are perfect for school lunchboxes. They are a great way to get your kids to yum up extra veggies with out even knowing it. Made with So Good Soy Regular, these pitta pockets are dairy free and vegan! 

  • 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

Nutrition per serving

Weight, measurement and temperature conversions
2750 kJ

energy kj

29 g

protein

6 g

saturated fat

21.5 g

dietary fibre

90 g

carbohydrate

16 g

sugars

430 mg

sodium