This butternut squash butter bean curry is my love letter to all things fall and beans (specifically butter beans).
This dish is a combo of creamy butter beans, a coconut milk squash sauce, plus a few spices like cayenne, curry powder, and turmeric for warmth and a little kick of heat. All in all, the perfect fall dish to enjoy with toasty sourdough!
Beyond flavor, this dish is loaded with nutrients. It’s high in fiber and protein (thank you, butter beans) and packed with other key nutrients like Vitamin A, iron, and potassium (yet another reason why I love beans and squash so much).
Ingredients You’ll Need For This Butter Bean Curry
Listing everything you’ll need to make this creamy butter bean curry, along with a few ingredient notes.
- Butter beans: Duh! I highly recommend Strianese canned butter beans (also labeled as fagioli bianchi di Spagna); they taste amazing!
- Butternut squash or honeynut squash: Technically, you can use any squash you have on hand, but butternut squash, honeynut squash, and kabocha squash are my favorites.
- Coconut milk: Make sure to use canned full-fat coconut milk!
- Shallots
- Fresh ginger
- Fresh garlic
- Spices: Including turmeric, curry powder, ground cumin, ground coriander, cayenne pepper, black pepper, and paprika. Quick note, not all curry powders use the same spices; my favorite is this one from Frontier Co-op. If you’re using a different curry powder, make sure there it has the following spices: coriander, turmeric, mustard, cumin, fenugreek, paprika, cayenne, cardamom, nutmeg, cinnamon, and cloves.
- Kosher salt
- Extra virgin olive oil
- Butter or vegan butter
- Lemon juice
- Cilantro
Method Behind This Butter Bean Curry
Outlining (briefly) how to make this butter bean curry, but the full recipe with detailed instructions and measurements is in the recipe card below.
Now, this recipe is equal parts prep and equal parts cooking. Essentially, roast the squash, blend it with the coconut milk, and set aside. Move on to prepping the beans (drain and rinse them) and prepping all your aromatics and spices. I love having all my components lined up and ready (mise en place) because the frying process of this curry is fast, and it’s so helpful to already have everything measured out and ready.
Once the components are prepped, fry the aromatics (shallots, garlic, and ginger) until the shallots are translucent, then sprinkle over the spices and fry for 20-30 seconds. Quick note, powdered spices tend to burn quickly, so please be careful not to over-fry them. Lastly, add the squash and coconut milk mixture, beans, and butter. Let the curry simmer on low for about 10-15 minutes to let the flavors meld together, and serve with naan, sourdough, or white rice.
A Few Notes
- Roast the squash whole. I love roasting the squash whole, especially when I just want to use the flesh as a puree. It ensures that it doesn’t discolor or burn during the roasting process, which could affect the color of the sauce and the flavor!
- Speaking of squash, feel free to swap in any squash you like, such as kabocha squash, honeynut squash, butternut squash, or even pumpkin.
- Quick note, not all curry powders are the same; my favorite is this one from Frontier Co-op. If you’re using a different curry powder, make sure there it has the following spices: coriander, turmeric, mustard, cumin, fenugreek, paprika, cayenne, cardamom, nutmeg, cinnamon, and cloves.
And that’s all for this butter bean curry recipe – I can’t wait for you to make it. Don’t forget to leave a rating and review below. And if you have any questions, leave a comment below or send me a DM on Instagram.
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Butternut Squash Butter Bean Curry
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 3–4 servings 1x
- Category: Dinner
- Cuisine: Indian, American
Description
This butternut squash butter bean curry is a combo of creamy butter beans, a coconut milk squash sauce, plus a few spices like cayenne, curry powder, and turmeric for warmth and a little kick of heat. All in all, the perfect fall dish to enjoy with toasty sourdough!
Ingredients
Butternut Squash & Coconut Milk Base
- 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
Butter Bean Curry
- 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
Other Ingredients
- Lemon juice to taste
- Minced cilantro for garnish
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.
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