About this recipe:Butternut squash and cannellini beans, simmered with curry spices and coconut milk, makes an easy midweek vegan main dish.
280g diced butternut squash
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 (400ml) tin coconut milk
1 (400ml) tin cannellini beans, drained and rinsed
10g freshly chopped coriander, or to taste
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Method Prep:10min › Cook:25min › Ready in:35min
Combine butternut squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper and turmeric in a saucepan; bring to the boil. Reduce heat and simmer, stirring occasionally, until squash is tender, 10 to 15 minutes.
Stir coconut milk and beans into the squash mixture; simmer until flavours blend, about 10 minutes. Serve curry with fresh coriander on top.