Butternut squash and butterbean curry, Jennifer Medhurst 2


June 5, 2020
Serves: 3 Cooks In: 45 minutes
  1. Cut butternut squash in half and drizzle over some olive oil, salt and pepper. Then place in the over for around 30 minutes at 180C.
  2. Place a large pan on a medium heat then drizzle in some olive oil. Place the onions in the cook for around 10 minutes until they are translucent.
  3. Then add in the ginger, curry powder, Thai red curry paste and stir. Cook until fragrant, then add in the garlic to cook for about 1-2 minutes.
  4. Next add in the butterbeans, butternut squash, tinned tomatoes and coconut milk. Combine then cover and cook for around 15 minutes.
  5. A few minutes before the end add in your spring greens to cook then you’re ready to serve.
  6. Top with fresh lime juice and coriander, and serve with brown rice.


  • 1 butternut squash
  • 1 onion
  • 1 thumb sized piece of ginger
  • 1/2 tsp curry powder
  • 2 tbsp Thai red curry paste
  • 200g can butterbeans, rinsed and drained
  • 200g can tinned tomatoes
  • 200g can coconut milk
  • 1 handful spring greens per person


  • Coriander
  • Lime