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Cauliflower and Butternut Squash with White Beans

An easy and quick weeknight curry using seasonal produce
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Prep Time 7 minutes
Cook Time 20 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 2 big cloves garlic
  • 1-3 green chilies (adjust to preferred spice level)
  • 3 spring onions
  • 300 grams butternut squash
  • 300 grams cauliflower
  • 1 Tbsp coconut oil
  • 1 Tbsp Tomato paste (substitute: ¼ cup tomato puree)
  • ½ tsp coriander powder
  • ½ tsp turmeric powder
  • ¼ tsp kashmiri red chili powder (substitute any other chili powder)
  • 1 tsp salt
  • ½ tsp crushed black pepper
  • 400 grams canned white beans
  • 200 ml full fat coconut milk
  • a handful fresh coriander

Method
 

Preparation:
  1. Peel and finely chop the garlic. Slice the green chili and spring onion. Keep the white and green part of spring onion separated. Peel and split the butternut into half. Remove the seeds and scrape clean inner part, then dice the butternut squash into bite size pieces. Separate cauliflower florets with hands. Cut down the bigger florets into bite size pieces.
Cooking:
  1. Put a medium sized pot on medium heat. Add coconut oil. Once hot add the garlic, green chili and white part of spring onion. Saute for 2 minutes.
  2. Add tomato paste, coriander powder, turmeric powder, kashmiri red chili powder, salt and pepper, along-with ¼ cup of water. Saute for 1 minute.
  3. Add the butternut squash and cauliflower. Mix and saute for 3-4 minutes, stirring occasionally.
  4. Add the canned white beans (including the can liquid), and coconut milk. Mix well, then cover and cook on medium low heat for 12-15 minutes.
  5. Once the vegetables become tender, turn off heat. Add the green part of spring onions and chopped coriander. Mix gently.
  6. Serve over rice-like oats.