Squash, Tomatoes & Black Beans in Creamy Coconut Sauce

This delicious, healthy & simple vegetarian Kerala Curry recipe is based on a recipe from the ‘Fresh India’ cookbook. Squash is in season, perfect to combine with heart-healthy black beans and aromatic spices such as garam masala mix.

Serves 4 for amazing dinner, prep time 45 minutes from start to table.

Ingredients for Oven-roasted Squash

1kg butternut squash, unpeeled, cut into thin wedges
1 tbsp garam masala
a sprinkle of salt and pepper

Ingredients for Creamy Coconut sauce

1 onion, diced
2 green chilis, diced
3 garlic cloves, minced
400g tin black beans, rinsed and drained
150g ripe tomatoes (or tinned tomatoes if not in season)
400ml good coconut milk (at least 60% coconut content)
1/3 teaspoon turmeric
a sprinkle of salt & pepper

How to make Deliciously Healthy Vegetarian Curry?

1. Mix squash with garam masala, salt & pepper. Toss everything together, than place on an oven tray (on parchment paper) and bake for 30 minutes at 220 degrees Celsius.
2. In the meanwhile, use a large skillet pan to fry onion and chili for 10 minutes, until soft and translucent. Add garlic, beans and tomatoes. Stir and cook for a couple of minutes.
3. Add coconut milk and turmeric to the pan, cook for a couple of minutes, then add roasted squash fresh from the oven.
4. Stir everything together, bring to a simmer for 5 minutes, until thickened – et voila, dinner is ready!

What makes this vegetarian curry recipe healthy?

This Squash, Black Beans & Tomatoes Kerala Curry dish is

• plant-based
• dairy-free
• high in fibre
• heart-healthy
• good for stable blood sugars
• diabetes-friendly
• low in calories
• a friend in weight loss (due to potent, satisfying flavours for a good feeling of satiety)
• a source of vitamins (such as beta-carotene)

Enjoy this recipe or check out more healthy, delicious recipes here.

Have a great day!

Ana, MD