Description
A delicious and creamy curry made with butternut squash and butter beans, perfect for a comforting meal.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 can (400g) butter beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (400ml) coconut milk
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, and ginger; sauté until the onion is translucent.
- Stir in the curry powder and cook for another minute.
- Add the diced butternut squash and stir to coat with the spices.
- Pour in the coconut milk and bring to a simmer.
- Cover and cook for about 15-20 minutes, or until the squash is tender.
- Add the butter beans and cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier version, add chili flakes or fresh chili.
- This dish can be served with rice or naan bread.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg