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.

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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
Ingredients
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Instructions
- Melt the coconut oil in a large saucepan and fry the onions and celery for 5 minutes.
- Add the diced apples and cook for another 2 minutes.
- Now add the butternut squash, curry powder, cinnamon and nigella seeds and cook for a further 2 minutes.
- 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.
- 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!