Recipe: Black-eyed bean stew with spicy pumpkin

Another recipe I found in the mists of time, without noting where I got it from. (Sorry!) This one originates from Central America and is warming and hearty – what you need for winter.
A note on Black eyed beans: although popular in the USA and other Americas, this type of legume is not as easy to find in Australia. In fact, I could not find a tinned version anywhere but did find the dry beans in a health food store. Ethnic/import/bulk grocers such as Kakulas should also stock it, however.  They are worth seeking out, as they have a unique flavour of their own that I greatly enjoyed.

What you will need:
1 and a quarter cups black-eyed beans, soaked overnight.
1 onion, chopped (optional)
1 bell capsicum, seeded and chopped (optional)
1 tsp vegetable stock powder
2 garlic cloves, chopped (optional)
1 tsp dried thyme
1 tsp paprika
2 carrots, sliced
2 tbsp olive oil
For the spicy pumpkin:
1 tbsp olive oil
3 tomatoes, chopped
2 tsp curry powder
Two thirds cup of water

Method:
Drain beans and place in a pot and cover with water. Bring to boil. Add onion, capsicum, garlic, stock powder, and herbs and spices. Simmer for 45 minutes or until beans are just tender.
Add carrots and oil and cook for 10-12 minutes, until carrots are cooked. Add more water if necessary. Remove from heat and set aside.
In a large pan, heat oil and add pumpkin, onion, garlic, tomatoes, water and curry powder. Stir well to combine and simmer until pumpkin is soft.
Serve with black-eyed beans.