Weeknight squash and black bean curry

Vegan | Gluten-free | Nut free

After a long day at work, the last thing you want to do is cook, am I right? This simple curry takes less than 40 minutes and best of all it is tasty as well as healthy! This recipe is very versatile, so don’t worry if you don’t have some of these vegetables. The staples here are garlic, onion, curry powder, rice and coconut milk. Other vegetables you could use instead are sweet potato, chickpeas and courgette.

This hearty recipe is basic yet flavoursome, and is done in almost no time at all!

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Ingredients

Half a butternut squash

1 handful of Kale

2 Carrots

1 white onion

2 cloves garlic

1 tin of Black beans

4tbsp Curry powder

300ml Coconut milk

1 cup brown rice

Method

Preheat the oven to 190 degrees. Start chopping the squash into dice sized cubes, no need to peel the skin off. Spread out evenly on an oven tray with a drizzle of oil, salt and pepper and place them inside the oven for 25 minutes.
In a saucepan, add rice, a pinch of salt and water, making sure you use the finger technique. If you’re not sure, read the packet instructions.
Next, finely slice your carrots, onions and garlic. Chuck into a saucepan with a drizzle of oil on a medium high heat,4 – Once the onions are translucent, add the curry powder and the coconut milk. Stir until combined and leave it to simmer.
Now it’s time to check the rice and the butternut squash. Once the rice is ready, take it off the heat and put to one side with the lid on. When the butternut squash is golden, take it out of the oven.
Add the kale and black beans into the saucepan with the curry, and simmer with the lid on for 5 minutes.
Finally, start building the bowl. Begin with the rice, then spoon on the curry and lastly top with the baked squash. Get yourself a fork and enjoy!