Description
A creamy, flavorful Butternut Squash Butter Bean Curry that combines roasted butternut squash with butter beans in a fragrant, spiced coconut milk base. This comforting vegan curry is perfect for a cozy meal and pairs wonderfully with rice, naan, or sourdough bread.
Ingredients
Scale
Roasted 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 (about 2 tablespoons)
- 2 medium shallots, finely minced
- 5 cloves garlic, finely minced
- 1-inch piece of ginger, finely minced
Spices
- 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 and Finishing Touches
- 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 your oven to 450°F (232°C). Line a baking tray with parchment paper. Poke the whole butternut or honeynut squashes all over with a knife or fork. Drizzle generously with olive oil and sprinkle kosher salt, rubbing it into the squash to evenly coat. Roast in the oven for 30-35 minutes until the squash is fork-tender.
- Peel and Remove the Squash Flesh: Allow the roasted squash to cool on the counter for about 15 minutes. Once cooled, peel off the skin using your hands or a fork to assist. Scoop out the flesh, avoiding any seeds. Measure out 1 cup of this squash flesh for the curry.
- Prepare the Curry Base: Place the roasted squash flesh and the coconut milk into a blender. Blend until smooth and creamy. Set this mixture aside for use later.
- Prepare the Beans: Drain the butter beans thoroughly in a colander and rinse them well under cold water. Set aside to drain completely.
- Make the Curry: Heat a generous amount (about 2 tablespoons) of olive or avocado oil in a large deep pan over medium heat until shimmering. Add the minced shallots, garlic, and ginger. Fry until the shallots turn translucent and the garlic is fragrant, about 3-4 minutes. Sprinkle in all the spices: turmeric, kosher salt, curry powder, cumin, coriander, cayenne, paprika, and black pepper. Fry for just 30 seconds to release the aromas—be careful not to burn the spices as they cook very quickly. Then add the butter beans, blended squash and coconut mixture, and butter to the pan. Stir everything together well, reduce the heat to low, and cover the pan.
- Simmer and Serve: Let the curry simmer gently on low heat for about 10 minutes, allowing the flavors to meld and the curry to heat through. Remove the pan from heat, squeeze fresh lemon juice over the curry to brighten the flavors, and stir in minced cilantro. Serve hot alongside toasted sourdough bread, naan, or steamed white rice.
Notes
- Use full-fat coconut milk for a creamy texture; light coconut milk can make the curry thinner.
- Adjust cayenne pepper to control spiciness depending on your preference.
- The roast time may vary slightly based on the size of the squash; ensure it is fork tender before peeling.
- For a vegan version, use plant-based butter instead of dairy butter.
- Leftover curry tastes great the next day and can be refrigerated for up to 3 days.
- Serve with rice, naan, or crusty bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting and Simmering
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Butternut squash curry, butter bean curry, vegan curry recipe, coconut milk curry, Indian-inspired vegan dish, easy vegan dinner
