Creamy butternut squash and bean curry with bulgur wheat

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


  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 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 100 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 beans and coconut milk and simmer for another 2 minutes.
  7. Season with salt to taste.
  8. Stir in the chillies and coriander.
  9. Serve with bulgur wheat (cooked according to the instructions on the packet).
  10. Enjoy!


  • You can add more water if you desire a runnier texture
  • You can vary the amount of chillies and garnish to taste


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