Recipe: Butternut and Cannellini Bean Curry

Butternut Squash and Cannellini Bean Curry

Preparation time: 30 mins
Cooking time: 45 mins
Serves: 6 people

Ingredients

1 large butternut squash, peeled and cubed into half-inch cubes (discard the seeds)
1 red onion, finely chopped
2 TBSP Canola oil
3 garlic cloves, minced
Half a red chilli, sliced
2-3 TBSP ground cumin (depending on your preference)
2 TBSP tomato paste
1 x 400g canned cannellini beans, drained and rinsed
1 x 400ml coconut milk (I recommend the brand Biona Organic)
1 x 400g canned chopped tomatoes
Half a tsp sugar

Serving suggestion:
Brown rice

Instructions

In a large saucepan, sauté the onions in olive oil over a gentle heat until soft and translucent.
Then, add the minced garlic, red chilli, ground cumin and tomato paste. Season well with sea salt and cracked black pepper.
Add the butternut squash and cook for five minutes. Stir occasionally. Add the canned tomatoes. Continue cooking for a further five minutes. Add the beans and sugar, together with coconut milk. Bring the saucepan to a medium high heat, then cover and cook on a low heat for 45 minutes. Stir lightly to prevent burning.
Serve with rice, quinoa, or cauliflower rice.
Enjoy!