Indian cannellini bean and butternut squash curry

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)


  1. Add the onion, garlic and tomato to a pressure cooker with some water and cook until the onion and tomatoes are mostly dissolved.
  2. With a masher, mash the onion, garlic and tomato to ensure all is semi-smooth texture.
  3. Add the cumin seeds, coriander power and garam masala to the onion, garlic and tomato mixture and mix it all together.
  4. Add the butternut squash into the mixture and a 150 ml of water (or more water if you feel the mixture is too thick).
  5. Cook everything covered on low-medium heat for 10 min (or until the butternut squash is cooked).
  6. Stir in the cannellini beans and simmer for another 2 minutes.
  7. Season with salt to taste.
  8. Stir in the chilies, coriander and lime juice.
  9. Enjoy!



  • 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

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