Why Make This Recipe

Butternut Squash Butter Bean Curry is not just delicious; it is also comforting and nutritious. This dish is perfect for cozy nights or when you need a quick, warming meal. The combination of creamy butternut squash and hearty butter beans makes it filling, while spices add a wonderful depth of flavor. Whether you’re a vegetarian, vegan, or just looking to add more plant-based meals to your diet, this curry is a fantastic choice.

How to Make Butternut Squash Butter Bean Curry

Ingredients:

1 butternut squash or 2 honeynut squashes
Olive oil and kosher salt for roasting
1 can (13.5 oz or 400 g) full-fat coconut milk
Olive oil or avocado oil for frying
2 medium shallots, finely minced
5 cloves garlic, finely minced
1” piece of ginger, finely minced
1 tsp ground turmeric
1 tsp kosher salt, plus more as needed
1/2 tsp each: curry powder, ground cumin, ground coriander, cayenne pepper, and paprika
1/8 tsp black pepper (or a small pinch)
2 cans (28 oz or 800 g) butter beans, drained and rinsed
2-3 tbsp butter or vegan butter
Lemon juice to taste
Minced cilantro for garnish

Directions:

Preheat the oven to 450°F and line a tray with parchment paper. Poke the butternut squash or honeynut squash with a knife or fork. Drizzle generously with olive oil and kosher salt, rub into the squash, and bake for 30-35 minutes or until the squash is fork-tender.
Once the squash is done, cool it on the counter for 15 minutes. Then, using your hands, peel off the squash skin, using a fork as needed. Scoop out the flesh (avoid any seeds) – you’ll need 1 cup of squash.
Add the squash to a blender, along with the coconut milk, and blend until smooth. Set aside.
Drain the beans in a colander and thoroughly rinse them. Set aside.
Add a generous amount of olive oil or avocado oil to a large deep pan, and heat it on medium heat until the oil is shimmering. Then, dump in the shallots, garlic, ginger, and fry until the shallots are translucent and the garlic is fragrant.
Sprinkle in the spices and fry for 30 seconds until fragrant – note that powdered spices burn very fast, so don’t fry them any longer than 30 seconds or they will taste bitter.
Finally, in the beans, squash, coconut milk mixture, and butter. Mix to combine, turn the heat to low, and cover the pot.
Let the beans simmer on low for about 10 minutes until it starts to gently bubble. Remove from the heat, squeeze over some lemon juice, and add in the minced cilantro. Stir through and serve with toasted sourdough bread, naan, or white rice.

How to Serve Butternut Squash Butter Bean Curry

Serve your Butternut Squash Butter Bean Curry warm. It pairs well with toasted sourdough bread, naan, or over a bed of fluffy white rice. Garnish with extra cilantro for a fresh touch.

How to Store Butternut Squash Butter Bean Curry

If you have leftovers, let the curry cool completely and store it in an airtight container in the fridge. It will keep well for about 3-4 days. You can also freeze the curry for up to 2 months. Make sure to thaw it in the fridge overnight before reheating.

Tips to Make Butternut Squash Butter Bean Curry

Make sure to taste and adjust the seasoning as needed. You can add more salt or spices according to your preference.
If you like it spicy, feel free to add more cayenne pepper or even some fresh chili peppers.
This recipe is flexible. If you don’t have butter beans, you can substitute them with chickpeas or any other bean you like.

Variation

For a different texture and flavor, consider adding spinach or kale towards the end of the cooking time. This will also boost the nutritional value.

FAQs

1. Can I use other types of squash?
Yes, you can use other types of squash like pumpkin or acorn squash if you prefer.

2. Is this recipe gluten-free?
Yes, this curry is naturally gluten-free. Just make sure any bread you serve with it is also gluten-free.

3. Can I make this dish ahead of time?
Absolutely! It can be made ahead of time and stored in the fridge or freezer before serving.

Butternut Squash Butter Bean Curry