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- Dish type
- Main course
- Vegetable curry
Butternut squash and cannellini beans, simmered with curry spices and coconut milk, makes an easy midweek vegan main dish.
10 people made this
- 280g diced butternut squash
- 240ml water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground turmeric
- 1 (400ml) tin coconut milk
- 1 (400ml) tin cannellini beans, drained and rinsed
- 10g freshly chopped coriander, or to taste
MethodPrep:10min ›Cook:25min ›Ready in:35min
- Combine butternut squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper and turmeric in a saucepan; bring to the boil. Reduce heat and simmer, stirring occasionally, until squash is tender, 10 to 15 minutes.
- Stir coconut milk and beans into the squash mixture; simmer until flavours blend, about 10 minutes. Serve curry with fresh coriander on top.
Reviews & ratingsAverage global rating:(5)
Reviews in English (4)
by Buckwheat Queen
Very good! The spice combination is very good. I used chana dal instead of white beans; it's all I had. Thank you for the recipe.-23 Oct 2016
Very good! I added 1/4 cup of peanuts 5 minutes before it was done cooking to give it a bit of crunch and served it over brown rice. I left the cilantro off of my husband’s, and after tasting it, I added a sprinkle of fresh ground black pepper to mine. Otherwise no changes and we thought it had just the right combination and amounts of spices. It would also be good with some shredded chicken added.-04 Mar 2019
Added a couple of tablespoons of peanut butter and used yellow split peas in place of the beans since that's what I had. Nice soup-30 Sep 2017
Butternut Squash Curry Chili
I went to the Martin Solveig show the other night. It was at Beta nightclub. If you have never been there before, you can prob here a cops sirens as he pulls you over for being a douche on the road. If you HAVE been there, ever, you’re probably on the news, unknowingly in a high speed chase with the cops. That last sentence seemed a lot cooler in my head. To sum things up, their sound system is pretty intense. Intense in a good way though. You can feel your heart vibrate. I’m always excited to know I still have one.
I was pumped because I’ve decided to boycott jeans. I want nothing to do with them. I want to be myself when I’m out and myself includes stretchy black tights. So much more fun to dance in. And that’s what we did. Laura, Sarah, Kam, and I all got our dance on. We dropped it in low squat a lot. That’s either a drunk hoe move or a CrossFit move. We will just call it a CrossFit move to make us sound like classier ladies. Either way, it felt right in the moment.
Beta is a place to definitely make a person feel old. That is, if you are over the age of 21. Most of the kids in there are all on some kind of drug and just want to grind on each other like they are at a hormone filled, 7th grade dance. Hilarious to watch honestly. Especially since I was sober. I can’t imagine that kind of rug burn for a guy feels good. But what would I know. I don’t grind. Nor have a male organ.
I made up this chili for a special event. But then I didn’t go to the special event. Good story. So I might as well share the recipe. It makes A TON of chili, so if you have a family, this will go a long ways. Jason was once again my taste tester and he gave it an 8.5 out of 10. I’ll take it. I got this idea from Health-Bent. Remember how I like to copy. They are ridiculously food smart. If you are wanting to cool off your spicy chili, use the avocado cream from the Health-Bent recipe link above.
And don’t complain about how many spices go into this recipe. It’s a chili you idiot.
- 2 cups diced butternut squash
- 1 cup water
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground turmeric
- 1 (15 ounce) can coconut milk
- 1 (15 ounce) can cannellini beans, drained and rinsed
- ¼ cup chopped fresh cilantro, or to taste
Combine squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper, and turmeric in a saucepan bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, 10 to 15 minutes.
Stir coconut milk and beans into the squash mixture simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top.
Butternut squash and cannellini bean curry recipe - Recipes
Making good use of seasonal vegetables is an important component of my culinary adventures. Squash is my latest fetish and for some reason, in the past, I have rather neglected this wholesome and versatile veggie. Funny that as my brother, who used to eat no more than about 5 or 6 different things as a child and would enjoy potatoes but hardly any other vegetable — quite literally — really took to squash when he expanded his repertoire of "edible" food. Myself, I was not really a picky eater except when it came to meat and fish, so I guess it is no wonder that I have been a vegetarian for over 20 years now.
Squash is not only good for you, but surprising filling too, more so than most vegetables that appear on my table. Most recently I have been making soups with squash but this time around I wanted a rather dry hot curry squash dish to serve with a bed of rice and green peas. The only thing lacking for this meal was some savory flatbreads that I did not get around to making. Do consider using sweet dumpling squash if you can find it. Now a favorite of mine, it tastes a lot like pumpkin, more than most squashes I have tried.
Roasting the squash helps preserve the nutrients and brings out the natural sweetness. You may even wish to use a pumpkin instead of the squash varieties I recommend here as this curry would turn out just as well.
|Indian-Style Roasted Squash Curry|
|Recipe by Lisa Turner |
Published on November 22, 2012
Fork-tender pieces of roasted squash simmered in a hot and fragrant Indian-spiced curry
- 1 medium squash such as butternut, kabocha or sweet dumpling (about 1 lb)
- butter or oil for brushing
- 1/2 teaspoon turmeric
- pinch or two of sea salt
- 1 tablespoon ghee, butter or oil
- 1/2 teaspoon brown mustard seeds
- 1/2 teaspoon fenugreek seeds
- 2 to 3 fresh chilies, seeded and finely chopped
- 1-inch piece fresh ginger, minced or grated
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon amchoor powder (optional)
- 1/4 to 1/2 teaspoon cayenne
- pinch of asafetida
- 1/3 cup dried shredded unsweetened coconut
- 1 large tomato, finely chopped
- generous handful of dried curry leaves
- 1/2 teaspoon sea salt, or to taste
- fresh cracked black pepper to taste
Begin by roasting the squash. Preheat an oven to 400° and brush a broiling pan with butter or oil. Cut the squash in half, scoop out the membrane and seeds, and brush with butter or oil. Transfer to the broiling pan, sprinkle with turmeric and salt, and bake on the middle rack until just fork tender — about 40 minutes. Let cool before peeling, then cut into bite-sized pieces.
Heat the ghee, butter or oil in a heavy-bottomed saucepan over medium heat. When hot, toss in the mustard seeds and fenugreek seeds and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the chilies and ginger and stir for another minute. Add the ground spices and coconut and continue to stir for another minute. Now add the tomato and curry leaves and simmer, stirring frequently, for a few minutes or until the tomato is slightly reduced.
Add the cooked squash to the pan and continue simmering, stirring occasionally, for another 5 minutes to warm the vegetable, adding a little water if necessary. Taste and season with salt and black pepper as desired. Serve hot.
I sautéed lumps of Italian sausage with the onions and then removed the sausage and onions to a plate. Then I added the squash, lima beans, etc., to the pan and added some chopped kale that I had leftover and a dash of sugar. After simmering the squash mixture, I uncovered and cooked it on med/med-high until the liquid was gone. Then returned sausage and onions to pan and stirred. Added pasta and about 1/4 c. grated parmesan and tossed. Topped with extra parmesan and extra crushed red pepper. Paired with J. Lohr Pinot Noir, which turned out to be a great pairing. Fantastic weeknight dinner and anything but bland.
I modified this and used great northern beans instead of lima beans and 1/2 the garlic. Just too much. Works well with risotto too (actually better).
This recipe was easy to do while chatting with dinner guests. If you buy the precut squash, it's even easier. I used Better Than Bullion veggie base for the broth, otherwise I followed the recipe exactly. It was delicious -- a real Northern Italian-inspired treat. Hearty enough to pair with a light to medium bodied red wine.
I make a variation of this with cinnamon and coconut milk in place of the thyme and 1/2 the broth, its creamier and adding green curry paste makes it really special
I used soy beans and whole wheat pasta like many other people. Didn't have red pepper flakes, so I used Siracha instead. Added more thyme, another clove of garlic, and twice the parmesan. I agree with some others, this recipe wasn't all that impressive. Just okay. It would have been more along the lines of bland if I hadn't used the Siracha sauce.
I've made this several times now, and I like it best with about twice the crushed red pepper flakes, whole wheat penne, and fresh butter beans from the farmer's market rather than lima beans. Easy and delish.
This was not very flavorful nor was it tasty. It needed something else.
Made just as listed although I replaced the lima beans with soy beans (I highly recommend that). It was quite tasty. I used whole wheat penne pasta and that paired very well with the butternut squash. Next time I think I'll add a little more crushed red pepper but that's because I love spice.
Yummy and delicious - perfect for a cold, snowy winter night- I added a dash of cayenne papper, Pepperman (Frontier foods) and a crushed cherry pepper from last years garden. I did not cover the veggies and let the broth simmer down some - we all loved it. I would never have found it if I hadn't been issued a challenge by my daughter to use what she had while I babysit this week.
Followed recipe exactly using fresh thyme and family thought it a pleasant dish, but will not be asking for it again soon. Two cups of broth yielded a very liquidy vegetable mixture - can't imagine adding more pasta water. I think it might have been better if the vegetables had not been covered while cooking. The broth would have concentrated more and perhaps the squash would not have been so mushy.
So good. Easy and delicious. I made the scalloped butternut squash recipe a few days ago using the necks. Then I used the remaining bases to make the pasta. It was delicious!
This is one of my favorite recipes-- quick, easy and delicious. Have made this several times with several variations (sweet potato in place of butternut squash, peas instead of lima beans, less garlic, more crushed red pepper, etc.) and it comes out excellent every time.
'Tis the season for butternut squash, and I can only have so much squash soup. This recipe is a GREAT quick and easy weeknight meal. It took maybe 35 minutes start to finish (I used a Cuisinart to slice the squash.) Add a salad and bam, dinner. I did not include the lima beans - not many people are fans - but I would recommend adding some frozen peas during the last few minutes of cooking, which is what I'll do next time I cook this. Definitely include the hot pepper flakes to give it more body (not really spicey-hot at the end), and I also added a little white wine to deepen the flavor. It's not a fancy meal, but very satisfying for dinner - and for leftovers the next day.
I used canellini beans and it came out great.
after reading other reviews, I have something else to say. Take it or leave it: don't be afraid of the red pepper flakes , it adds a nice dimension. The parmesan cheese works well with the squash. You are toning down the flavors if you skip this. don't be afraid of a little cheese.
this is satisfying and yummy. I've made it three times and a friend asked for the recipe a week after I served it to her. I made it with soy beans because that's what I had. This would also be good as a side vegetable dish without pasta. I like to use the 'little ears' (don't know to spell it) pasta. This is a Keeper
I made many changes in this as I used what was at hand. I used green onion, added some leftover collard greens, used mixed frozen veggies, and omitted the red pepper. It was delicious, very fresh and healthy tasting. I'll definitely make it again.
I thought this sounded odd but it was delicious and easy to prepare. I used acorn squash and peas. Am looking forward to having it regularly!
This turned out far better than I expected. The butternut squash pretty much turned creamy, it was so soft, and I just really loved all of the flavors together. We subbed peas for the lima beans as someone else had done, and we skipped the red pepper and the cheese. I would probably add the cheese next time, as it would only make it better! This is definitely going in the regular rotation.
It was excellent. Easy and quick to make and everyone liked it. I used the peas as suggested by prior reviewer.
Nice, easy pasta meal. substituted frozen baby peas for lima beans. tasty
This pasta dish was a disappointment. Made it for a dinner party last evening and no ones really liked it, there was lots of left overs. Even after adding lots of extra flavoring, it was still bland. One guest suggested using pumpkin instead of the squash. However,I don't think it would change the recipe enough to try making it again.
made this with orecchiette pasta and pumpkin instead of butternut squash. very good, simple. another time i roasted the squash in the oven with fresh rosemary. . the lima beans give it a creamy texture. so easy, i'm sure i'll make it again soon.
As the forks say: Two forks: Like it, don't love it. It seems like the general opinion of the recipe is high, so don't go by me, I just didn't love this recipe, the leftovers are still in the fridge from a week ago.
I made this for dinner last night just because I needed a recipe to use some fresh lima beans I found at the farmer's market. My husband and I loved it. I didn't have vegetable broth so I used low sodium chicken broth instead and tossed in an extra clove of garlic. I also let it simmer for 15 minutes or more so that the squash was very soft, more like a puree. yum.
Roasted Butternut Squash, Porcini Mushroom Broth, Cannellini Beans Soup
- Butternut Squash, Porcini Mushroom, Cannellini Beans Soup
- Butternut Squash, Porcini Mushroom, Cannellini Beans Soup
- Butternut Squash, Porcini Mushroom, Cannellini Beans Soup
This soup is sure to be a vegetarian’s delight – so heavenly. It’s creamy and full of flavor. The cooking process for this recipe is longer than your typical butternut squash soups. That’s why this soup is a standout- it’s a mashup of a simple mushroom broth with the roasted butternut squash and the creaminess of the cannellini beans. These three stars truly marries well.
The butternut squash is seasoned with extra virgin olive oil, maple syrup, fresh sage, fresh garlic, salt and pepper, then it’s roasted until tender and lightly brown. Dried porcini mushrooms is then used to make the broth for the soup – this is a very intense but beautiful flavor. I used cannellini organic beans from a can [but you can certainly do the dry kind which will require overnight soaking and longer cook time to make sure it’s very soft.]
The soup ingredients are then simmered for about 30 minutes to marry the flavors together. And the final step is pureed until creamy. I added an extra touch of rich flavor by cooking cumin seeds in olive oil until lightly brown – this is added to the pureed soup as the last step.
This soup was an amazing hit – my hubby usually don’t eat butternut squash soup, but when he tasted it, he could not stop eating this incredibly delicious soup.
Your comments and feedback are welcome. Use the Reply section at the end of the blog post. Your feedback fuels my energy to create more delicious and easy to follow recipes that anyone can make. Want more recipes like this as well as other wholesome, healthy and mostly organic dishes, sign up for exclusive email updates. Follow Us on Social Media: Pinterest, Instagram,Twitter,FacebookYouTube
Variations for the Red Kuri Squash
The main drive behind the recipe was really to showcase the red kuri squash and have a beautiful fork/knife vegetarian meal. However, as I was editing photos, I realized what a wonderful dish this would be for the holidays. I’m always on the lookout for fresh, easy to assemble ideas and this one definitely fits within that.
Swap it out: I know that you might not be able to find the red kuri squash in your area but this recipe works well with acorn squash (another of my favorite hard squashes). Prepare it in the same way (I’ve made a similar recipe with quinoa topped acorn squash).
Add some toasted breadcrumbs: I purposely left these off to leave this recipe gluten-free but I love the addition of toasted breadcrumbs. Makes for a nice finishing to the dish.
White beans: I used cannellini beans because I like the meatier texture/larger bean but other beans, such as the great northern, navy or even chickpeas would work in this salad.
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400g monkfish fillets, diced roughly into 1.5 inch chunks
1 large onion, thinly sliced into half moons
3 fat garlic cloves, peeled and thinly sliced
A couple of good handfuls of peeled and diced butternut squash (roughly 1 inch cubes)
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1 teaspoon of chilli flakes
400g tin of cannellini beans, drained and rinsed
400g tin of chopped tomatoes
A handful of chopped parsley or coriander to garnish
A little vegetable/olive oil for frying
Crusty bread to serve **optional**
Butternut Squash and White Bean Soup
Found in the cupboard: Cannellini beans. Found on top of washing machine: 1 butternut squash (don't ask). Found in freezer: Spinach. Solution on a wintry evening while fending off a cold? A hearty, soul-warming soup (adapted from here).
1 large shallot, chopped
1 small butternut squash (2-2.5 pounds), peeled and diced
1 tbsp chopped fresh rosemary
1 bay leaf
3 cups chicken broth
1/2-1 cup frozen spinach
1 can cannellini beans, rinsed and drained
Salt to taste (less if the chicken broth is highly salted)
2-3 pinches Meyer lemon zest
A little Pecorino or Parmesan cheese (optional)*
Heat a soup pot over medium heat. Add a glug of olive oil and the shallot, and saute for 2-3 minutes until soft. Add the squash and saute, stirring occasionally, for about 5 minutes. Add the rosemary and bay leaf, and saute for a couple minutes more.
Pour in the chicken broth, stir once, and cover the pot. Bring to a boil, then reduce heat and simmer for 12-20 minutes (depending on how big your cubes are), until the squash is just tender. Add the spinach and the beans, return the soup to a simmer, and cook for about three minutes more.
Add salt and lemon zest to taste (there's enough salt when the broth tastes flavorful, and there's enough lemon zest when you can taste just a hint of it). Ladle into bowls, sprinkle with white pepper, and grate just a very little cheese over the top if desired (like 2-3 passes across a microplane per bowl).
*If you live near the Sacramento Co-op, there is a cheese there called Pecorino Moliterno with Truffles. Buy it, revel in what happens when you eat it alongside a tart apple, think of it obsessively the entire next day, and also use it here.