Curried Borlotti beans & squash

Squash & borlotti beans curry

Butternut squash is in fact a fruit but is used as a vegetable that can be roasted, used to make delicious sweet soup, added to casseroles, mashed and added to cake and curried!  The one true advantage of butternut squash is that it keeps and gets sweeter and deeper in colour – oh that glowing rich orange, pity can’t be eaten as a fruit!  Just let it sit on your kitchen table decoratively and use as and when.  Once cut, put a piece of cling film on the cut side and pop into the fridge and will last for yet another week for when you get round to making some soup or bread or cake. 

This combination of curried borlotti beans & squash lends another dimension to the versatility of butternut squash; I have added spices like nutmeg, cinnamon and mace for a heady fragrant concoction and it is delicious with rice or quinoa.


400 grams butternut squash, peeled and cut into chunks
1 tin Borlotti beans, rinsed and drained
1 medium onion, sliced
2 good tablespoons oil
2-3 cloves garlic, grated
1 inch piece ginger, grated
½ teaspoon turmeric
1 teaspoon curry powder
½ teaspoon cumin powder
¼ teaspoon nutmeg
¼ teaspoon cinnamon
Pinch of mace
2 tablespoons tomato puree
Fresh coriander for garnish (optional)


  1. Fry onion in oil until golden
  2. Take pan off heat, add all spices, salt and tomato puree and fry spices on low heat, adding small splashes of water, for about 4-5 minutes
  3. Add squash, Borlotti beans and 1 small cup of water
  4. Cover and cook on low for about 20-25 minutes until squash is cooked
  5. Chop and sprinkle fresh coriander, if using

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