Description
This hearty Butternut Squash Butter Bean Curry is a rich and creamy vegetarian dish that combines roasted butternut squash with butter beans in a fragrant coconut milk and spice base. Enhanced with turmeric, cumin, coriander, and a touch of cayenne, this curry is perfect for a comforting meal served alongside naan, sourdough bread, or rice.
Ingredients
Scale
Roasted Butternut Squash
- 1 butternut squash or 2 honeynut squashes
- Olive oil for roasting
- Kosher salt for roasting
Curry Base
- 1 can (13.5 oz / 400 g) full-fat coconut milk
- Olive oil or avocado oil for frying (about 2-3 tbsp)
- 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 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 (or a small pinch)
Beans and Finishing
- 2 cans (28 oz / 800 g) butter beans, drained and rinsed
- 2-3 tbsp butter or vegan butter
- Lemon juice to taste
- Minced cilantro for garnish
Instructions
- Roast the butternut squash: Preheat the oven to 450°F (232°C). Line a baking tray with parchment paper. Poke the butternut squash or honeynut squashes with a knife or fork to allow steam to escape. Drizzle generously with olive oil and kosher salt, rubbing it well into the skin. Bake for 30-35 minutes or until the squash is tender when pierced with a fork.
- Peel and remove the squash flesh: Let the roasted squash cool on the counter for 15 minutes. Then, using your hands and a fork as needed, peel off the squash skin and discard seeds. Scoop out the flesh—you’ll need about 1 cup of the roasted squash for the curry.
- Prepare the curry base: Place the roasted squash flesh into a blender along with the full-fat coconut milk. Blend until you have a smooth, creamy mixture. Set aside.
- Prepare the beans: Drain the butter beans in a colander and rinse thoroughly under cold water to remove any canning liquid. Set aside.
- Make the curry: Heat a generous amount of olive or avocado oil in a large deep pan over medium heat until shimmering. Add the minced shallots, garlic, and ginger, frying until the shallots become translucent and the garlic is fragrant, about 3-4 minutes. Sprinkle in the turmeric, salt, curry powder, cumin, coriander, cayenne, paprika, and black pepper. Fry the spices for 30 seconds, stirring constantly to avoid burning and bitterness. Add the butter beans, blended squash and coconut milk mixture, and butter to the pan. Stir to combine, lower the heat to low, and cover the pan.
- Simmer and serve: Let the curry gently simmer on low heat for approximately 10 minutes until it just starts to bubble and flavors meld. Remove the pan from heat, squeeze fresh lemon juice to taste, and stir in minced cilantro. Serve immediately with toasted sourdough bread, naan, or steamed white rice.
Notes
- Ensure not to overcook the powdered spices to prevent bitterness; 30 seconds is sufficient.
- Roasting the squash enhances its natural sweetness, key for the curry’s flavor balance.
- Use vegan butter to keep this dish fully plant-based.
- This curry can be made ahead; reheat gently to avoid curdling the coconut milk.
- Adjust cayenne pepper to taste depending on desired heat level.
