Description
This comforting Butternut Squash Butter Bean Curry is a creamy, flavorful dish combining roasted butternut squash and tender butter beans simmered in a spiced coconut milk base. Perfectly balanced with warming spices and a hint of citrus, it’s an easy yet impressive vegetarian curry that pairs beautifully with naan, sourdough, or rice.
Ingredients
Scale
Squash
- 1 butternut squash or 2 honeynut squashes
- Olive oil for roasting
- Kosher salt for roasting
Curry Base
- 1 can (13.5 oz or 400 g) full-fat coconut milk
- Olive oil or avocado oil for frying
- 2 medium shallots, finely minced
- 5 cloves garlic, finely minced
- 1-inch piece of ginger, finely minced
- 1 tsp ground turmeric
- 1 tsp kosher salt, plus more as needed
- 1/2 tsp curry powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1/8 tsp black pepper (or a small pinch)
Beans & Finishing
- 2 cans (28 oz or 800 g) butter beans, drained and rinsed
- 2-3 tbsp butter or vegan butter
- Lemon juice, to taste
- Minced cilantro for garnish
Instructions
- Roast the butternut squash: Preheat the oven to 450°F (230°C) and line a baking tray with parchment paper. Poke the whole butternut or honeynut squash with a knife or fork. Drizzle generously with olive oil and sprinkle kosher salt over it, rubbing it into the skin. Place it on the tray and roast for 30-35 minutes until you can easily pierce it with a fork.
- Peel and remove the squash flesh: Allow the roasted squash to cool on the counter for about 15 minutes. Using your hands and a fork, peel off the skin, then scoop out the tender flesh, avoiding any seeds. Measure out 1 cup of the squash flesh for the curry.
- Prepare the curry base: Place the roasted squash flesh into a blender along with the full-fat coconut milk. Blend until smooth and creamy. Set this mixture aside.
- Prepare the butter beans: Drain the butter beans in a colander and rinse them thoroughly under cold water. Set aside.
- Make the curry: Heat a generous amount of olive or avocado oil in a large, deep pan over medium heat until shimmering. Add the minced shallots, garlic, and ginger, frying until shallots turn translucent and garlic becomes fragrant. Sprinkle in the turmeric, kosher salt, curry powder, cumin, coriander, cayenne pepper, paprika, and black pepper. Fry the spices with the aromatics for about 30 seconds, stirring constantly to prevent burning.
- Add beans, squash mixture, and butter: Pour in the drained butter beans and the blended squash-coconut milk mixture. Stir in 2-3 tablespoons of butter or vegan butter until melted and fully incorporated. Mix well and reduce the heat to low, then cover the pan with a lid.
- Simmer and finish: Let the curry simmer gently on low heat for about 10 minutes until it starts to bubble softly. Remove from heat. Squeeze lemon juice over the curry to taste and stir in minced cilantro for freshness.
- Serve: Serve the curry hot, paired with toasted sourdough bread, naan, or white rice for a satisfying meal.
Notes
- Roasting the squash enhances its natural sweetness and adds depth of flavor to the curry.
- Be careful not to over-fry the powdered spices to avoid a bitter taste.
- Use vegan butter to keep the recipe completely plant-based.
- Lemon juice brightens the curry and balances the richness.
- This curry can be stored in the fridge for up to 3 days and reheated gently on the stove.
