Butterbean & Butternut Squash Curry

Serves 4


  • 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.