Description
A comforting and nutritious curry made with creamy butternut squash and hearty butter beans, perfect for cozy nights.
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
Instructions
- Preheat the oven to 450°F and line a tray with parchment paper. Poke the butternut squash with a knife or fork, drizzle with olive oil and kosher salt, and bake for 30-35 minutes until fork-tender.
- Cool the squash for 15 minutes, then peel off the skin and scoop out 1 cup of flesh.
- Blend the squash with the coconut milk until smooth and set aside.
- Drain and rinse the beans and set aside.
- Heat oil in a large pan on medium heat, then fry shallots, garlic, and ginger until shallots are translucent.
- Sprinkle in the spices and fry for 30 seconds until fragrant.
- Add in the beans, squash mixture, and butter. Mix and cover, then simmer for 10 minutes on low heat until bubbling.
- Remove from heat, squeeze over lemon juice, stir in cilantro, and serve with sourdough bread, naan, or rice.
Notes
Taste and adjust seasoning as needed. You can make it spicier with more cayenne pepper. This recipe is flexible; substitute butter beans with chickpeas or other beans if desired.