In Dairy Free, Dinner, Egg Free, Gluten Free, Grain Free, Lunch, Nut Free, Recipes, Vegan, Vegetarian

Butternut Squash & Cannellini Bean Curry

Butternut Squash & Cannellini Bean Curry

Nothing beats the comfort of a curry! On nights when I just want to huddle up on the couch, with a bowl filled with a delicious curry on top of a warm bowl of rice, this one definitely ticks the box! As you find with most curries the flavour enhances over the days once it’s made, so you’re in for plenty of hassle-free cooking nights!
Prep Time 30 mins
Cook Time 45 mins
Servings 6 people

Ingredients
  

  • 1 large butternut squash, peeled and cubed into 1/2-inch cubes (discard the seeds)
  • 1 red onion, finely chopped 
  • 2 tbsp olive oil 
  • 3 garlic cloves, minced 
  • 1/2 red chilli, sliced 
  • 2-3 tbsp ground cumin (depending on your preference you can add 2-3 tbsp. ground cumin)
  • 2 tbsp tomato paste 
  • 1 x 400g canned cannellini beans, drained and rinsed
  • 1 x 400ml coconut milk (I recommend the brand Biona Organic)
  • 1 x 400g canned chopped tomatoes or passata (I recommend the brand Mutti Polpa finely chopped tomatoes)
  • 2 tsp honey, agave or rice malt syrup
  • 125 g spinach leaves, washed

Serving suggestions

  • coconut rice, cauliflower rice, quinoa, brown or whiterice
  • mango chutney
  • coriander

Instructions
 

  • In a large saucepan sauté the onions in olive oil until soft and translucent over a gentle heat.
  • Then add the minced garlic, red chilli, ground cumin and tomato purée. Season well with sea salt, Herbamare and cracked black pepper.
  • Add the butternut squash and cook for 5 minutes, continuously stirring. Add the canned tomatoes or passata. Continue cooking for a further 5 minutes. Add the beans, honey or rice malt syrup together with coconut milk.
  • Stir together and check for seasonings. Bring the saucepan to a medium high heat, then cover and cook on a low heat for 45 minutes, lightly stir to prevent burning throughout the cooking process. When cooked stir in the washed spinach until it's wilted and you’re ready to serve.
  • Serve with rice, quinoa, or cauliflower rice.
  • Enjoy!
  • If you make this recipe, I’d LOVE to see how you get on so please either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag@myrelationshipwithfood

Notes

LISA’S TIP – As I mentioned above you can make this curry in advance as the flavours improve over a few days, so you can enjoy it throughout the week or freeze for a later date! If you’re making it in advance, add the spinach when reheating to keep the colour. Serve with some mango chutney and poppadom’s on the side! You could also sprinkle some crushed peanuts when serving.
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