Borlotti (Pinto) Beans and Butternut Squash Daube (Mauritian Stew) | Vegan / Vegetarian Recipe

borlotti beans

🥗Healthier: cannellini beans

💰Cheaper: kidney beans

Cannellini beans are lower in calories while kidney beans are more affordable.

butternut squash

🥗Healthier: zucchini

💰Cheaper: pumpkin

Zucchini has fewer calories and pumpkin is often less expensive.

Start by frying the potatoes in about 1 tablespoon of oil on medium high heat until golden brown and cooked up to 75%.

Remove the potatoes from the pan.

Fry the butternut squash in the same pan until half-way cooked.

In a deep pan, add 1 tablespoon of coconut or vegetable oil.

Add chopped onion and minced ginger; let cook for about one minute.

Add garam masala, sweet paprika, and cumin; roast the spices for a couple of minutes.

Add chopped tomatoes and curry leaves (or bay leaves).

Add the smaller chopped potatoes, thyme, chilies, and about 1.5 cups of water, followed by a cinnamon stick.

Add the fresh borlotti beans and cover; simmer on medium heat for 35 to 40 minutes until beans are soft.

If using pre-cooked beans, add them along with the pre-cooked potatoes and butternut squash, and a little water, then cover and simmer for another 10 minutes until potatoes are cooked.

Add frozen green peas and cook for another 3 to 4 minutes.

Garnish with coriander leaves or cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary