Name: Butterbean Squash and Almond Curry (Vegan High-Protein)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: ½ large or 1 small red chilli, de-seeded; 2 garlic cloves, peeled; 1-inch piece ginger, peeled and chopped; Spices: 1 tsp ground cumin, 1 tsp ground coriander, ¼ tsp cinnamon, ¼ tsp smoked paprika; 2 tbsp (30g) almond butter; 1 tbsp miso paste; 2 tbsp tomato puree; 2 tbsp water from butterbeans; 60g thick coconut yoghurt or cream; 1 tbsp olive oil; ½ tsp black mustard seeds; ½ tsp cumin seeds; 1 onion or 2 large spring onion, chopped small; 2 garlic cloves, peeled and chopped; ½ butternut squash (peeled and cubed weight 350g); 400g fresh tomatoes, roughly chopped; 1 jar of butterbeans* (500g beans with 200g of liquid); 200ml light or full-fat coconut milk, from a tin; 40g spinach, chopped; 1 lime, juiced; Salt and pepper; Breads e.g. naan or flatbreads and rice; 4 tbsp coconut yoghurt; Chopped parsley or coriander, chilli oil, Sesame seeds

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This cosy, creamy and high-protein, vegetable packed Butterbean Squash and Almond Curry is delicious and easy to make. It’s great for meal prep or a quick midweek dinner for all the family and is loaded with spices, ginger and garlic.

I love making creamy bean dishes and I also love curries, so it’s about time I shared a new flavoursome, wholesome and delicious curry. This one is so warming and packed with spices, ginger, garlic and ginger and is made with good-for-you ingredients. We enjoy this with some sticky rice and naan or flatbreads and it’s even better the next day. This will beat all your takeaways and then some as it’s creamy but light, cosy but nourishing and full of different plants.

A dish of Butterbean Squash and Almond Curry with flatbreads — Butterbean Squash Curry

Why will I love this curry?

This dish is a new favourite:

Rich, cosy, creamy and warming
Flavoursome, vibrant and delicious
Loaded with fresh garlic, ginger, chilli and spices
Full of gut-loving ingredient’s
Contains a rainbow of vegetables and plants
Full of protein and fibre
Naturally vegan, dairy-free and gluten-free
Easily nut-free
Easy and quick to make
Delicious for midweek dinners
Ideal for meal prep or making in big batches
Great with rice or breads

If you already love the sound of this recipe then skip ahead to the recipe card below. Or, firstly let’s discuss the recipe in more detail.

A pan of Butterbean Squash and Almond Curry — Butterbean Squash and Almond Curry

Close up of Butterbean Squash and Almond Curry with breads and yoghurt — Butterbean Squash and Almond Curry

What ingredients do I need?

The ingredients are simple and wholesome and you can find the weights in the recipe card below as well as seeing my favourites in the “shop the recipe” section.

For the curry paste:

Fresh garlic: for flavour.
Fresh ginger: for fiery goodness without being overpowering at all.
Fresh chilli: for a bit of heat but not too much. If you like your curries hot, then add more chilli.
Spices: for the curry paste we use ground cumin, ground coriander, cinnamon and smoked paprika and they work so well together.
Almond butter: I love adding butter to savoury recipes and almond butter makes this curry paste creamy, rich, slightly sweet and nutty. I use a smooth almond butter but crunchy would also work as it is blended up.
Miso paste: this is for a rich umami flavour
Tomato puree: for the tomatoey goodness.
Coconut yoghurt: or you can use coconut cream, as in, the solid part from a chilled tin of full-fat coconut milk. I use Cocos Organic natural yoghurt as the ingredients are so simple and it’s so delicious.

A pan of Butterbean Squash and Almond Curry with yoghurt on top — Butterbean Squash and Almond Curry

A few bowls of Butterbean Squash and Almond Curry — Butterbean Squash and Almond Curry

For the curry itself:

Olive oil: for frying everything off. You can also use coconut, avocado or another nut/seed oil.
Spices: fry off black mustard seeds and cumin seeds until they pop and release all their lovely flavour. If you don’t have these, leave out the black mustard seeds although I highly recommend them and a little bag will last you ages. You can also swap the cumin seeds for ground cumin, if needed.
Onion: white onion or spring onion works best.
Garlic: for more flavour.
Butternut squash: or you can use pumpkin or even sweet potato to add lots of extra vitamins and fibre.
Fresh tomatoes: chop up large tomatoes so they are chunky and add into the pan. If you don’t have any fresh ones, use one tin of chopped tomatoes.
Butterbeans: I love using butterbeans in curries as they are big and plump, especially the Bold Bean Co ones. We use the juice from the tin of butterbeans, too, so nothing is wasted.
Coconut milk tin: I switch between light and full-fat coconut milk for this recipe, depending on how creamy you want it. It is pictured with light coconut milk and you can always add more coconut cream/yoghurt on top.
Spinach: stir through these dark leafy greens before serving to add more goodness., You can also use kale, and allow this more time to wilt.
Lime: a squeeze of lime juice at the end adds so much flavour and tang, bringing it all together.

To serve this, I like to add on some coconut yoghurt, fresh herbs, chilli oil and sesame seeds and serve alongside some rice or other wholegrains and some breads like naan, pitta or flatbreads.

A bowl of Butterbean Squash and Almond Curry with a pitta bread — Butterbean and Squash Curry

A small bowl of Butterbean Squash and Almond Curry with a pitta bread — Butterbean and Squash Curry

Is this gluten-free and nut-free?

This is naturally gluten-free, as long as you check what you are serving the curry with. To make this nut-free, swap the almond butter for sunflower seed butter or tahini and note that the flavour will be slightly different, but still delicious.

How do I make this?

This curry is easy to make in a few steps:

Blitz together all the ingredients for the curry paste: until smooth.
Fry off the olive oil with the spices: until they pop.
Fry off the onion, garlic and squash: until tender.
Add in the curry paste and tomatoes: and stir well.
Pour in the beans, their water and allow to summer: until creamy.
Stir through the chopped spinach and lime juice: to wilt the leaves.
Serve in bowls with your favourite toppings: and some rice and breads.

How long will this last?

Allow to cool and then keep this curry in the fridge for 2-3 days in sealed containers or in the freezer for 1 month. Allow to defrost before warming back up.

A bowl of Butterbean Squash and Almond Curry with a spoon — Butterbean Squash and Almond Curry

What else can I try?

If you are looking for more delicious and cosy recipes, how about: