Recipes / pulses recipes /

Butternut Squash Butter Bean Curry

Butternut Squash Butter Bean Curry

Entrees

Course

Pulse Type

Beans

Specialty Diet

Gluten-free

Occasion

Healthy Comfort Foods

Nutrition

View nutritional facts per serving ›

Share this recipe

Ingredients

Servings:

Butternut Squash & Coconut Milk Base

1 Butternut Squash or 2 Honeynut Squashes
1 Tbsp. Olive Oil
1/2 tsp. Kosher Salt
1 13.5 oz. can Full Fat Coconut Milk

Butter Bean Curry

1 Tbsp. Olive or Avocado Oil
2 Medium Shallots Finely Minced
5 cloves Garlic Finely Minced
1 inch Piece of Ginger Finely Minced
1 tsp. Ground Turmeric
1 tsp. Kosher Salt Plus More as Needed
1/2 tsp. Curry Powder
1/2 tsp. Ground Cumin
1/2 tsp. Ground Coriander
1/2 tsp. Cayenne Pepper
1/2 tsp. Paprika
1/8 tsp. Black Pepper
2 14 oz. cans Butter Beans Drained and Rinsed
2-3 Tbsp. Butter or Vegan Butter

Other Ingredients

Lemon Juice To Taste
Cilantro for Garnish Minced

Instructions

Roast the butternut squash. Preheat the oven to 450°F and line a tray with parchment paper. Poke the butternut squash or honey-nut 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.
Peel and remove the squash flesh. Once the squash is done, cool 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.
Prep the curry base. Add the squash to a blender, along with the coconut milk, and blend until smooth. Set aside.
Prep the beans. Drain the beans in a colander and thoroughly rinse them. Set aside.
Make the curry. Add a generous amount of olive oil or avocado oil to a large deep pan, and heat 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 and coconut milk mixture, and butter. Mix to combine, turn the heat to low, and cover the pot.
Simmer and serve. Let the beans simmer on low for ~10 minutes until 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.