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Vegetarian Squash and Bean Curry

Vegetarian Squash and Bean Curry is a hearty and nutritious vegan meal that is easy to make and full of flavor. This curry is made with butternut squash, kidney beans, onions, garlic, and spices, cooked in a flavorful coconut milk-based sauce. The squash and beans add texture and creaminess to the dish, while the spices give it a unique depth of flavor. This dish is perfect for a cozy dinner, served with some warm naan or rice.

Ingredients (2 Persons)

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 large butternut squash, peeled, seeded and cut into 1-inch cubes
  • 1 can (14 ounces) coconut milk
  • 1 can (14 ounces) diced tomatoes
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro
  • Cooked white or brown rice, for serving

Directions

  • Step 1
    Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes.
  • Step 2
    Add the ginger, cumin, coriander, curry powder, turmeric, cinnamon, cayenne pepper, and salt and stir to combine. Cook for 1-2 minutes, until the spices are fragrant.
  • Step 3
    Add the squash, coconut milk, diced tomatoes, and black beans to the skillet. Bring the mixture to a simmer and cook for 15-20 minutes, until the squash is tender.
  • Step 4
    Stir in the cilantro and serve over cooked rice.

Comments

Anonymous
,
Delicious and hearty vegetarian curry! It's full of flavor and packed with squash, beans, and aromatic spices. Easy to make and even better the next day. A must try!
Anonymous
,
This Vegetarian Squash and Bean Curry is hearty and flavorful; it's loaded with sweet squash, protein-packed beans, a zesty tomato sauce and warming spices. Highly recommended!

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