Butternut bean curry

(serves 4)


  • 1 can chopped tomatoes

  • 2 onions

  • 1 can kidney beans

  • 1 butternut squash

  • 1 inch ginger

  • 4 garlic cloves

  • 1 tsp chilli flakes

  • 1 tsp turmeric

  • 400ml coconut milk

  • 200g mixed quinoa

  • 2 tsp black pepper

  • 2 tblsp lemon juice

  • 2 tsp oregano

  • 1 tsp cumin



  1. Chop the butternut, scoop out the pips and discard, then boil until soft, about 10 minutes

  2. Cook the quinoa as instructed on the packaging, by simply boiling in a pot

  3. Once the butternut is cooked scoop the flesh out from the skin (throw the skin away) chop the pieces and set to the side

  4. 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

  5. Drain the beans and add to the pan, along with the tomatoes, chilli flakes and crushed garlic

  6. Cook for about 5 minutes, then turn the heat off and add the butternut pieces and lemon juice, and mix everything well

  7. Serve with the quinoa and chutney, enjoy!

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