Description
A rich and comforting curried butter bean dish with roasted butternut squash, warm spices, and creamy coconut flavors. Perfect for a hearty plant-based meal.
Ingredients
- 2 medium butternut squash, peeled and cubed (6 cups)
- 1 onion, quartered
- 5 garlic cloves, peeled
- 3 tbsp olive oil, divided
- 1/2 tsp salt
- 4 cups vegetable stock
- 1/2 cup coconut cream
- 1/4 cup fresh lemon juice
- 2 tsp miso chili paste
- 1 tsp paprika
- 2 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp ground ginger
- 2 cans butter beans, rinsed and drained
Instructions
- Peel and dice the butternut squash into small cubes. Peel and quarter the onion and peel the garlic cloves.
- Preheat the oven to 400°F (200°C). Toss the squash, onion, and garlic with 1 tbsp olive oil and salt. Spread on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
- Transfer the roasted vegetables to a blender. Add vegetable stock, coconut cream, lemon juice, and miso chili paste, then blend until smooth.
- Heat 1 tbsp olive oil in a large pan over medium heat. Add paprika, cumin, turmeric, and ginger and cook for 1–2 minutes until fragrant.
- Add the butter beans to the pan and pour in the blended mixture. Stir well and simmer on low heat for about 5 minutes.
- Taste and adjust seasoning if needed. Serve hot.
Notes
- Serve with basmati rice, naan, or crusty bread.
- For extra heat, add chili flakes or fresh chili.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- You can substitute coconut cream with full-fat coconut milk for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting and Simmering
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 11 g
- Protein: 14 g
- Cholesterol: 0 mg
