Butternut and Butter Bean Curry

Butternut and butter bean curry

So after my first semester this year I went on vac back to Durban and left David to fend for himself (I say this, but he totally owns this vegan thing). When I got back he decided to surprise me with this gem - it is now my absolute favourite meal! I love hot food so I like to add a little more spice but Davey isn't so adventurous with the curry powder. Needless to say - it's a curry, not much can go wrong so go ahead and be a little creative.

When times are deep, just get a bag of white rice - the real cheap stuff - promise this curry will more than make-up for it.

Also just take note that only a portion of the curry spices are taken into account when pricing was worked out - so if you don't have these in your cupboard you will need to invest in them, they last long - I promise (please invest in them).

Depending in the size of the butternut this meal can give you about 4-6 servings!


Ingredients:

• · 2 x onions (chopped)
• · 3 x tomatoes (chopped)
• · 1 x butternut (chopped)
• · 2 x cans of butter beans
• · 3 x large cloves of garlic (chopped)
• · Equivalent of 1 teaspoon of fresh ginger (chopped)
• · Tomato paste
• · Veggie stock
• · 1 tbsp Medium curry powder
• · 1 tbsp roasted masala
• · Dashes of cumin, turmeric, cinnamon and salt
• · Some coriander (washed and broken up)

Method:

· In a large pot, add the onions, garlic, ginger and spices with some oil and caramelize.

· Add butternut, tomatoes and butter beans to pot.

· Add boiling water to just below the level of the ingredients

· Add tomato paste and stock

· Cover with a lid and reduce heat to simmer (stirring occasionally)

· In some time add coriander

· Cook till oil separates and butternut is soft and broken down

· Eat with rice or a couple rotis

Price: plus minus R80
Prep time: 30 minutes
Cook time: 30-45 minutes