Thai Yellow Butternut Squash and Butter Bean Curry

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This recipe uses Thai Yellow Curry Paste, which is usually vegan, but remember the check the ingredients as some brands contain fish or shrimp. This curry is delicious hot or cold. It is best served with brown rice or wholemeal chapatis. Try it with a dollop of red currant jelly or blackcurrant jam, you will love it.

Butternut Squash

Butternut squash is rich in complex carbohydrates and low in saturated fat and sodium. It is a very good source of vitamins A and C and a good source of beta-carotene, magnesium, manganese, calcium and potassium. It is fresh, cheap and plentiful October to February.

Butter Beans

Butter beans contain a variety of slow burning complex carbohydrates. They are especially high in manganese and iron. When combined with brown rice they deliver a high quality of protein, fat free, in addition to high levels of soluble fibre.

Preserving

Remember that curry is ideal for pressure canning. Follow my pressure canning link to find out how to save freezer space and save energy.


Thai Yellow Butternut Squash and Butterbean Curry
This recipe uses Thai Yellow Curry Paste, which is usually vegan, but remember the check the ingredients as some brands contain fish or shrimp. This curry is delicious hot or cold. It is best served with brown rice or wholemeal chapatis. Try it with a dollop of red currant jelly or blackcurrant jam, you will love it.
Thai Yellow Butternut Squash and Butterbean Curry
This recipe uses Thai Yellow Curry Paste, which is usually vegan, but remember the check the ingredients as some brands contain fish or shrimp. This curry is delicious hot or cold. It is best served with brown rice or wholemeal chapatis. Try it with a dollop of red currant jelly or blackcurrant jam, you will love it.
Servings Prep Time Cook Time
8people 20minutes 30minutes
Servings Prep Time
8people 20minutes
Cook Time
30minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
  1. If using dried beans soak the beans overnight. Then rinse and pressure cook in water for 12 minutes, allow for a natural release. If using a hob boil until they are cooked. Drain and set aside until needed.
  2. Peel the ginger and onion and finely chop.
  3. Wash, peel and deseed the squash. Cube the flesh, 2-3 cm.
  4. Heat the coconut oil and add the mustard seeds.
  5. When the mustard seeds start to pop add the onion and ginger.
  6. When the onion starts to brown add the Yellow Curry paste. Stir while frying for 1 minute.
  7. Add the coconut milk, and butternut squash. Stir well.
  8.   Slow cook on high for 2 hours, or bring to the boil and simmer for 20 minutes.
  9. Stir well, until the sauce thickens.
  10. Add the butter beans and lemon juice, stir in. Then bring back to serving temperature.
  11. Any remaining portions should be canned to enjoy another day. Find out how to do it following this http://veganseasonalrecipes.uk/preserving/pressure-canning/ pressure canning link.
Recipe Notes

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