Squash, Potato and Black Bean Coconut Curry
Serves 4
I’m currently a little bit obsessed with black beans as a protein. I’ve been using them in stews and rice dishes, and this week decided I’d try them in a curry.
I wanted to pair them with a coconut based sauce. This is fragrant but not hot. It’s balanced with cubes of potato and sweet butternut squash.
The curry is gluten-free and vegan. Vegetable-based curries like this one go so well with nutty brown basmati rice. We also enjoyed it with an excellent lime and chilli pickle.
- Ingredients:
- 1 tbsp coconut oil
- 2 shallots/1 white onion, peeled and cut into thin half moons
- 1/2 small butternut squash, peeled and cut into 1cm dice
- 2 medium potatoes, peeled and cut into 1cm dice
- 2 heaped tsp Garam Masala
- 2 tsp black mustard seeds
- 1 tsp ground turmeric
- 1 heaped tsp ground coriander
- 1 tin (400ml) coconut milk
- 1 tin of black beans, drained
- Salt
Step 1: Heat the oil over a medium heat and add the shallots/onion. Move around the pan occasionally until lightly browned and softened.
Step 2: Add the cubed squash and potato, along with the spices, and stir until coated and the spices lightly toasted.
Step 3: Add the coconut milk, along with half a tin of water. Cover, lower the heat and cook for about fifteen minutes.
Step 4: Add the black beans, cover again and cook for a further fifteen minutes.
Step 5: Season with a large pinch of salt, to taste. Check that the squash and potato are tender before serving.
Serve with brown basmati rice and chopped coriander sprinkled over the top.
