Butternut squash and cannellini bean curry

    35 min

    Butternut squash and cannellini beans, simmered with curry spices and coconut milk, makes an easy midweek vegan main dish.

    4 people made this

    Serves: 4 

    • 280g diced butternut squash
    • 240ml water
    • 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

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. 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.
    2. Stir coconut milk and beans into the squash mixture; simmer until flavours blend, about 10 minutes. Serve curry with fresh coriander on top.

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    Reviews in English (3)


    Very good! The spice combination is very good. I used chana dal instead of white beans; it's all I had. Thank you for the recipe.  -  23 Oct 2016  (Review from Allrecipes US | Canada)


    Added a couple of tablespoons of peanut butter and used yellow split peas in place of the beans since that's what I had. Nice soup  -  30 Sep 2017  (Review from Allrecipes US | Canada)


    I increased the cayenne and mustard seed a bit because I wanted it a little spicier. It did not disappoint.  -  11 Dec 2016  (Review from Allrecipes US | Canada)

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