Creamy Field Beans & Butternut Squash Curry – The Ultimate Comfort Food!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while still providing creaminess.

field beans

🥗Healthier: green beans

💰Cheaper: canned beans

Canned beans are more accessible and cost-effective.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

Generic options can be less expensive than specialty blends.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is a more affordable cooking fat.

Soak the dried field beans overnight (8-10 hours).

Drain and rinse well. Transfer to a pressure cooker with 1 cup water and salt.

Cook for 3 whistles on medium heat. Let the pressure release naturally before opening.

Peel and cube the butternut squash.

Finely chop the onion, garlic, and tomato.

Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.

Add chopped onion and garlic. Sauté until translucent.

Reduce heat to low, then add all the spices (turmeric, cumin powder, coriander powder, chili powder, paprika, garam masala). Sauté for 30 seconds.

Add chopped tomato and cook until soft.

Add the cubed butternut squash and salt. Mix well.

Pour in ¾ cup water, cover, and cook for 10 minutes or until the squash is tender.

Add the cooked field beans and coconut milk. Stir gently.

Let it simmer (do not boil vigorously) for 2-3 minutes.

Optional: Stir in jaggery for a hint of sweetness.

Turn off the heat and garnish with fresh coriander leaves.

Cover and let it rest for 10-15 minutes for flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens