Page title and description

Vegetarian mains
Spiced squash and butterbeans
Ingredients
- 600g butternut squash
- oil for frying e.g. sunflower
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 heaped tbsp curry leaves
- 1 tsp black onion seeds
- 1 red pepper
- salt and pepper
- 1 shallot
- 2 tomatoes
- 1 lemon
- 2 garlic cloves
- 25g ginger
- ½ tbsp garam masala
- 1 tin butterbeans
- 15g fresh coriander
- 2 tbsp tomato chutney
- 150g yogurt
Method
Prep time:
15 min
PT15M
Cooking time:
15 min
PT15M
-
Step 1
Peel and chop the squash into approx. 2cm pieces. Heat 2 tbsp oil in a frying pan. Add the black mustard seeds, cumin seeds, curry leaves and the black onion seeds and fry for 1-2 mins, until the mustard seeds pop. Add the squash and cook on a low-medium heat while you continue. -
Step 2
Deseed and dice the pepper into 2cm pieces. Add that to the squash with a pinch of salt. Gently fry for 12 mins, stirring occasionally, until the squash is lightly golden. -
Step 3
While the squash cooks, peel and finely slice the shallot. Deseed and dice the tomatoes. Put the shallot and half the tomato in a small bowl. Add a good squeeze of lemon juice and a pinch of salt. Mix and set aside. -
Step 4
Peel and finely grate 2 garlic cloves and the ginger. -
Step 5
Once the squash is lightly coloured, add the ginger and all but 1 tsp of garlic (keep this aside for later). Cook for 1 min. Stir in the garam masala, remaining tomato and 100ml water. Cover and cook for 5-6 mins, until the squash is tender. -
Step 6
Meanwhile, drain and rinse the butterbeans. Heat ½ tbsp oil in a saucepan. Cook the remaining garlic on a low heat for 1 min, until soft. -
Step 7
Add the butterbeans, 1 tbsp water and a squeeze of lemon juice. Add a pinch of salt, then heat gently for 2 mins. -
Step 8
Chop the coriander leaves. Stir half into the tomato salad. Taste and add more seasoning if needed. Stir the chutney into the yogurt. -
Step 9
Once the squash is ready, adjust the seasoning. Divide the squash and butterbeans between 2 shallow bowls. Scatter over the remaining coriander. Serve with the tomato salad and yogurt.