A delicious recipe that can be made in under 20 mins from scratch. This curry is amazing with rice (or my turmeric rice!) or wholemeal naan bread.
This following is for 3-4 people
- 1 small sized butternut squash (peeled, seeds removed and cut into 1 inch cubes)
- 1 tin of cannellini beans in water (drained and rinsed)
- 2 onions (peeled, roughly chopped)
- 2 cloves of garlic (peeled, roughly chopped)
- 1 large tomato roughly chopped)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon of garam masala
- 2 green chilies (chopped)
- A squeeze of fresh lime juice
- Pink Himalayan salt to taste
- Fresh coriander for garnish (chopped)
- Add the onion, garlic and tomato to a pressure cooker with some water and cook until the onion and tomatoes are mostly dissolved.
- With a masher, mash the onion, garlic and tomato to ensure all is semi-smooth texture.
- Add the cumin seeds, coriander power and garam masala to the onion, garlic and tomato mixture and mix it all together.
- Add the butternut squash into the mixture and a 150 ml of water (or more water if you feel the mixture is too thick).
- Cook everything covered on low-medium heat for 10 min (or until the butternut squash is cooked).
- Stir in the cannellini beans and simmer for another 2 minutes.
- Season with salt to taste.
- Stir in the chilies, coriander and lime juice.
- You can add more water if you desire a runnier texture
- You can vary the amount of chilies and garnish to taste
- If you don’t have a pressure cooker, cut the onion, garlic and tomato finely and a normal non-stick pot and cook for longer