One pot butternut squash curry

Fragrant, autumnal, satisfying… this is my favourite curry out of all the ones I have ever made.

We love this served with gluten free poppadoms, chopped tomatoes and a sprinkling of desiccated coconut, mmmm.

Print Recipe

One pot butternut squash curry

Course

Main Dishes

Cuisine

Healthy, Vegan

Servings

people

Ingredients

• 2 tbsp odourless/mild coconut oil or extra vigin coconut oil if you prefer
• 2 large onions diced
• 4 celery sticks diced
• 4 dessert apples diced
• 1 butternut squash peeled, deseeded and diced into approx 1cm cubes
• 2 1/2 tbsp curry powder I use one with no chilli in so you may need less if you use a hot one
• 1 tbsp cinnamon
• 1 tbsp nigella seeds
• 2 400g tins tomatoes
• 1 400g tin coconut milk
• 1 400g 'tin' water I just use one of the empty tins to measure out the water with
• 1 cup brown basmati rice other varieties may take more or less time to cook in
• 1 tsp salt
• 2 tbsp dried parsley or fresh
• 1 400g tin aduki beans or any other tinned bean you like - black beans would also be great

Course Main Dishes Cuisine Healthy, Vegan Servings people Ingredients 2 tbsp odourless/mild coconut oil or extra vigin coconut oil if you prefer 2 large onions diced 4 celery sticks diced 4 dessert apples diced 1 butternut squash peeled, deseeded and diced into approx 1cm cubes 2 1/2 tbsp curry powder I use one with no chilli in so you may need less if you use a hot one 1 tbsp cinnamon 1 tbsp nigella seeds 2 400g tins tomatoes 1 400g tin coconut milk 1 400g 'tin' water I just use one of the empty tins to measure out the water with 1 cup brown basmati rice other varieties may take more or less time to cook in 1 tsp salt 2 tbsp dried parsley or fresh 1 400g tin aduki beans or any other tinned bean you like - black beans would also be great

Instructions

1. Melt the coconut oil in a large saucepan and fry the onions and celery for 5 minutes.
2. Add the diced apples and cook for another 2 minutes.
3. Now add the butternut squash, curry powder, cinnamon and nigella seeds and cook for a further 2 minutes.
4. Add the rest of the ingredients except for the beans. Bring to the boil and simmer with the lid on for 45 minutes, stirring occasionally.
5. Drain and rinse the beans and add them to the curry. Continue cooking for 5 minutes and then it should be just right 🙂

   

This does make a lovely large amount of curry, and if you don’t have a crowd over to eat it all up it freezes brilliantly.  I love having it in the freezer in individual portions for when we need a good meal quickly!

Originally inspired by a wonderful mulligatawny soup recipe on BBC Goodfood, this is a modified version – no longer a soup but instead a richer, nutritious and hearty one-pot meal.  I hope you like it!