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
Scale
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.