Butternut Squash, Butterbean and Coconut Curry

A warming, nourishing and comforting plant based curry - perfect for this time of year.

Serves 6 - 8 (I’m in filling the freezer mode for Christmas)

Ingredients:

1 teaspoon black mustard seeds

1 teaspoon mild curry powder

1 teaspoon cumin

1 teaspoon turmeric powder

1 onion - finely chopped

2 garlic cloves - finely chopped

1 red chilli - de seeded and finely chopped

1 inch ginger - finely chopped

1 leek - finely sliced

1 butternut squash - peeled, seeds removed and cut into cubes

1 dessert spoon tomato puree

500mls vege stock - I love Kallo "‘stock pots”

400ml can of coconut milk

460g butter beans (2 tins drained)

200g spinach

Coconut oil

Method

Using a medium heat, in a large pot, melt a tablespoon of coconut oil and add the spices. Saute for a couple of mins, then add the onion, garlic, chilli and ginger. Cook for another 5 mins, adding more oil if you need to. Add the leeks and butternut squash and saute for a further 5 mins, then add the tomato puree - stir through and add the veg stock. Cook for 20 - 25 minutes until the butternut squash is soft. Add the coconut milk, butter beans and spinach. Cook for a further 10 mins, then serve with coriander, a wedge of lime, some coconut yoghurt (I like Rebel Kitchen and Coyo) and brown rice.


Sheena Skinner