A delicious creamy Indian style recipe made with butternut squash and mixed beans. Served with bulgur wheat for a nutritious meal!
This following is for 2 people
- 1 small sized butternut squash (peeled, seeds removed and cut into 1 inch cubes)
- 1 tin mixed beans in water (rinsed from their tin water)
- 1 large white onion (chopped)
- 2 cloves of garlic (chopped)
- 1 large tomato (chopped)
- 1 green chili (chopped)
- 100 ml coconut milk
- 1/2 teaspoon of coriander power
- 1/2 teaspoon of garam masala
- Fresh coriander for garnish (chopped)
- Pink Himalayan salt to taste
- 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 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 100 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 beans and coconut milk and simmer for another 2 minutes.
- Season with salt to taste.
- Stir in the chillies and coriander.
- Serve with bulgur wheat (cooked according to the instructions on the packet).
- You can add more water if you desire a runnier texture
- You can vary the amount of chillies and garnish to taste