Butternut Squash and Bean Curry

This curry is a firm family favourite – possibly the most-cooked dish is our house. It’s developed over time and is liable to change dependent on what’s in the fridge. (No beans? Add spinach or broccoli. No squash? Sweet potatoes work well too).

The joy of this Butternut Squash and Bean Curry is that it ticks the Holy Trinity: quick, cheap, comforting. I made a double-batch when photographing this recipe, and am already excited by the portions I’ve put in the freezer.

A couple of notes. Firstly, the Daal Blend – here, it’s used like a Garam Masala. It contains a lot of Amchur (dried mango powder) so it brings a real brightness to the dish. The fresh red chilli and Kashmiri chill are both optional (I leave them out if cooking for my toddler), but they’re welcome additions if it’s for grown-ups only.

Ingredients

2tbsp oil (ideally coconut or sunflower)
1 butternut squash, peeled and cut into rough dice
2 red onions, diced
2 cloves of garlic, crushed
1 red chilli, seeded and sliced (optional)
2tsp Daal Blend
½ – 1 tsp Kashmiri chilli (optional)
400ml coconut milk
400ml vegetable stock (measured out in the empty coconut milk tin)
200g green beans, cut into halves/thirds
1 lime, squeezed

To Serve: rice, House Blend, fresh coriander

Method

Pour the oil into a large, heavy-bottomed pan and heat it as high as your hob allows. Tip in the cubed butternut squash and cook it until the cubes of butternut squash start taking on some colour (a bit of char is fine).

Reduce the heat and add the red onions to the pan, cooking for 7-10minutes, until they start to soften. Add the garlic, chilli , Daal Blend and Kashmiri chilli (if using) to the pan, and cook for a further minute – until fragrant.

Pour the coconut milk and vegetable stock over everything and bring to a simmer. Simmer, covered, for 20-25minutes, until the squash is tender enough for the tip of a sharp knife to slide through it, without resistance. Add the beans to the curry and cook for a further 2-3minutes. Stir in the juice of one lime and (optional) season with salt (depending on whether the stock you used contained salt already).

Serve the curry with rice, and garnish with House Blend and fresh coriander.

spices used

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single origin spices
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