Butternut squash and cannellini bean curry
Butternut squash and cannellini beans, simmered with curry spices and coconut milk, makes an easy midweek vegan main dish.
Ingredients
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
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.
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Reviews & ratings
Average global rating:
(5)
Reviews in English (4)
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)
Very good! I added 1/4 cup of peanuts 5 minutes before it was done cooking to give it a bit of crunch and served it over brown rice. I left the cilantro off of my husband’s, and after tasting it, I added a sprinkle of fresh ground black pepper to mine. Otherwise no changes and we thought it had just the right combination and amounts of spices. It would also be good with some shredded chicken added. - 04 Mar 2019 (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)