MethodCook pumpkin in microwave on HIGH for 1-2 minutes or until soft, drain.
Spray a non-stick frypan with oil and cook onion, garlic and chilli over medium heat until soft. Add curry powder and cook for 1 minute.
Mash beans and pumpkin and combine with spinach, couscous, herbs and onion mixture. Wet hands and shape mixture into 6 flat patties. Refrigerate for 15 minutes.
Preheat barbecue to medium heat and cook patties for 5 minutes each side or until heated through.
Spread 6 slices of sourdough with beetroot dip. Top with lettuce and tomatoes, then a patty, a spoonful of chutney and another slice of bread.