Pumpkin and black bean curry

A quick and tasty dish.  I altered the original recipe since I need milder spices and don't like garbanzo beans with the black beans.I also can't handle quinoa--some GF people have problems with it and I do!  The original recipe is  http://juliasalbum.com/2013/11/vegetarian-pumpkin-curry/

• Pam spray for pan
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 cup pumpkin puree (from the can or homemade)
• 1 cup canned tomatoes (I used the diced kind)
• 1 cup  water
• 1/4 cup coconut milk (can omit)
• 1 can black beans (15 oz, 425 g), rinsed and drained
• spices--I just used a bit of all- spice, cumin, curry, coriander, and chili powder in PLACE OF THE PASTE . I just did a light sprinkling of all-spice, coriander, and chili powder and a bit more of the cumin and curry powder--(the recipe, however called for 1 or 2 tablespoons red curry paste (use less or more of the paste, depending on how spicy it is, and then add more, to taste)
• 2 or 3 tablespoons honey (or, use agave nectar or maple syrup for vegan version--can omit)
• salt and pepper
• 2 cups cooked rice (she used quinoa)

Instructions

1. In a large pot or skillet, cook chopped onion and minced garlic using a bit of pam spray in the pan OR  olive oil for about 5 minutes on medium heat until soft.
2. Add pumpkin, canned tomatoes (chop them up into smaller chunks if you didn't use diced ones), water, coconut milk (if using), black beans,  ( rinsed and drained). Add  my seasonings to taste OR do the other way with curry paste[ if using the paste use 1 tablespoon of red curry paste, stir everything well, and season with salt and pepper. Taste your curry, season with more salt if needed. Add another tablespoon of red curry paste, if desired. (Note: various brands of red curry paste have different degrees of spiciness. Be careful not to add too much of red curry paste if it is of a spicier variety).]
3. I didn't use the honey or sweetner . The article states :I find it important that you start adding honey only after you’ve seasoned the curry with salt, because we’re using honey here not to really sweeten the curry but to balance the flavors. Add 1 tablespoon of honey (after seasoning with salt), taste your curry. Add another tablespoon (or 2) of honey if it suits your taste.
4. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 5 to 15 minutes on very low simmer (since I don't like a lot of  heat I did it 5 min)
5. Serve with quinoa (me RICE), garnished with chopped green onion. Ps would be good with a sprinkling of peanuts

Ps a way to use the left over pumpkin --here is a recipe that uses a 1/2 can http://delishknowledge.com/pumpkin-fettuccini/