Created by neve.thenutritionist this curry is zesty, sweet, smoky, creamy and most importantly...NUTTY. This plant-based curry is a perfect quick mid-week dinner but also guaranteed to leave a lasting impression on any dinner party guests. Plus, it tastes just as scrumptious when enjoyed cold the next day - though we doubt you’ll have any leftovers!
Have on its own, or serve with brown rice and a mini naan for a more occasional evening meal.
Ingredients
- 1 small butternut squash, peeled & cubed
- 2 peppers, cut into chunks
- 1 x 400g can black beans, drained & rinsed
- 1 tbsp oil
- 1 leek, thinly sliced
- 1/2 chilli pepper, finely chopped (optional)
- 3 cloves garlic, minced
- 4 tbsp Pip & Nut Smooth Almond Butter
- 6 tbsp soy sauce
- 2.5 tsp ground cumin
- 2 tsp turmeric
- 2 tsp smoked paprika
- 1 tbsp ginger, minced
- Juice of 2 limes
- 3 tbsp honey, agave or maple syrup
- 300ml water
- 200ml full-fat coconut milk
Serve with coriander, flaked almonds and yoghurt.
Method
- Preheat your oven to 200°C fan and prep all veg as directed.
- Combine the butternut squash and bell peppers in a bowl and coat in 1/2 tbsp of oil and 2 tbsp soy sauce. Put on a lined baking tray and roast in the oven for 30 minutes.
- Meanwhile, blend together: the almond butter, 2 tbsp honey/agave/maple syrup, the lime juice, cumin, turmeric, smoked paprika, ginger, 4 tbsp soy sauce, and 300ml of water. This is your curry base.
- Heat the rest of the oil in large heavy-bottom pan, on a medium heat.
- Add the leek and fry for about 3 minutes until soft.
- Add the chopped chilli and minced garlic and fry for a couple more minutes.
- Add in your curry base followed by the coconut milk then simmer for 10-15 minutes to reduce.
- Remove the veggies from the oven and add your drained black beans. Put back in the oven for another 3 minutes. Meanwhile add 1 tbsp of honey/agave/maple syrup to the curry.
- Take the curry off the heat and stir in the roasted veggies and black beans.
- Divide into 2-4 portions, garnishing with flaked almonds, coriander, and a drizzle of yogurt.
