


Butternut bean curry
(serves 4)
INGREDIENTS
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1 can chopped tomatoes
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2 onions
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1 can kidney beans
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1 butternut squash
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1 inch ginger
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4 garlic cloves
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1 tsp chilli flakes
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1 tsp turmeric
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400ml coconut milk
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200g mixed quinoa
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2 tsp black pepper
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2 tblsp lemon juice
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2 tsp oregano
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1 tsp cumin
METHOD
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Chop the butternut, scoop out the pips and discard, then boil until soft, about 10 minutes
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Cook the quinoa as instructed on the packaging, by simply boiling in a pot
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Once the butternut is cooked scoop the flesh out from the skin (throw the skin away) chop the pieces and set to the side
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Chop the onions and ginger into small pieces, place in a large pan and fry with turmeric, cumin, oregano and black pepper, until golden, about 5 minutes
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Drain the beans and add to the pan, along with the tomatoes, chilli flakes and crushed garlic
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Cook for about 5 minutes, then turn the heat off and add the butternut pieces and lemon juice, and mix everything well
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Serve with the quinoa and chutney, enjoy!