Butterbean & Butternut Squash Curry
- Ghee or Sunflower Oil (2 Tbsp)
- Large Onion
- Garlic (2 cloves)
- Ginger (1/2 in)
- Green Chilli (1 or 2 to taste)
- Cumin Seeds
- Black Mustard Seeds
- Curry Powder (2 tsp)
- Coriander Powder (1/2 tsp)
- Tumeric (1/2 tsp)
- Salt & Pepper
- Red Pepper
- Butternut Squash
- Butter Beans (Tin)
- Veg Stock
- Fresh Spinach
- Greek Yoghurt (2 Tbsp)
- Fresh Coriander
Melt some ghee (or sunflower oil)
Fry some black mustard seeds and cumin seeds for one minute
Add chopped onion and fry for 5 minutes.
Add chopped fresh ginger, chilli and garlic.
Fry for one minute
Add curry powder, turmeric and coriander powder.
Fry for one minute. Add freshly ground black pepper and a little salt.
Add diced squash and red pepper, fry on low heat for 10 minutes.
Add rinsed tin of Butter Beans
Add 1/4 pint of veg stock and simmer for 10 minutes.
Add fresh spinach.
Wilt and then add a couple of big spoons of Greek Yoghurt.
Serve with lots of chopped fresh coriander on rice with salad.