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:
(4)
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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