120 Min
GF
Black Turtle Bean Curry with Butternut Squash
These turtle beans are not typically seen in India, however like most other beans they are delicious with spices. The butternut sqush adds a sweet, creamy flavor and makes for strikingly beautiful presentation.
These turtle beans are not typically seen in India, however like most other beans they are delicious with spices. The butternut sqush adds a sweet, creamy flavor and makes for strikingly beautiful presentation.
Cook Time
2 Hours + Soaking Time
Serves
4
Directions
Step 1
Soak the beans in 3 to 4 cups water for 2 to 3 hours. Drain, then add another 3 to 4 cups water and bring to a boil. Skim off any residue that may rise to the top and discard. Lower the heat to a simmer, cover and cook for 1 to 1 1/2 hours until the beans are tender. Check on them every 15 minutes to ensure there is still enough water to cook them — if not, add more as needed.
Step 2
While the beans are cooking, pre-heat the oven to 350°F. Peel the butternut squash, then slice into thick wedges — roughly 10 to 12 pieces. Toss with olive oil, minced garlic, and salt. Spread the squash out on a baking sheet and cover with foil. Bake in the oven for 15 minutes. Lower the heat to 250°F, remove the foil and continue cooking the squash for another 20 minutes. Set aside until the black bean curry is ready.
Step 3
While the beans are cooking, heat the olive oil in a small sauté pan and pop the cumin seeds. Immediately add the minced onions, lower the heat to medium and cook for 10 to 15 minutes until onions are a light golden brown.
Step 4
Add the black pepper, coriander, and chili powder to the onion mixture and fry lightly for a few seconds before adding to the beans. The entire mixture should come together as a thick stew — if there is too much liquid remove the lid from the pan and reduce as needed.
Notes & Variations
- When frying spices in oil, be careful not to have the heat too high or they will burn and turn bitter in flavor.
- This recipe will work with most beans, like pinto, navy, or red.
- Substitute butternut squash with carrots or turnips.
- Both the beans and the squash can be prepared a day or two in advance.
- Canned black beans will work too, use 2 cans per recipe.
Ingredients
1 cup dry black beans
1 small butternut squash
1 teaspoon garlic, minced
2 to 3 tablespoons olive oil
1 teaspoon sea salt
2 tablespoons olive oil
1 teaspoon cumin seeds
1 cup onion, minced
1 tablespoon ginger purée
1 teaspoon freshly ground black pepper
1 teaspoon chili powder
1 teaspoon cracked coriander seeds
1 1/2 teaspoon sea salt
2 tablespoons plain whole milk yogurt
Mint or cilantro sprigs, for garnish
Step 1
Soak the beans in 3 to 4 cups water for 2 to 3 hours. Drain, then add another 3 to 4 cups water and bring to a boil. Skim off any residue that may rise to the top and discard. Lower the heat to a simmer, cover and cook for 1 to 1 1/2 hours until the beans are tender. Check on them every 15 minutes to ensure there is still enough water to cook them — if not, add more as needed.
Step 2
While the beans are cooking, pre-heat the oven to 350°F. Peel the butternut squash, then slice into thick wedges — roughly 10 to 12 pieces. Toss with olive oil, minced garlic, and salt. Spread the squash out on a baking sheet and cover with foil. Bake in the oven for 15 minutes. Lower the heat to 250°F, remove the foil and continue cooking the squash for another 20 minutes. Set aside until the black bean curry is ready.
Step 3
While the beans are cooking, heat the olive oil in a small sauté pan and pop the cumin seeds. Immediately add the minced onions, lower the heat to medium and cook for 10 to 15 minutes until onions are a light golden brown.
Step 4
Add the black pepper, coriander, and chili powder to the onion mixture and fry lightly for a few seconds before adding to the beans. The entire mixture should come together as a thick stew — if there is too much liquid remove the lid from the pan and reduce as needed.
1 cup dry black beans
1 small butternut squash
1 teaspoon garlic, minced
2 to 3 tablespoons olive oil
1 teaspoon sea salt
2 tablespoons olive oil
1 teaspoon cumin seeds
1 cup onion, minced
1 tablespoon ginger purée
1 teaspoon freshly ground black pepper
1 teaspoon chili powder
1 teaspoon cracked coriander seeds
1 1/2 teaspoon sea salt
2 tablespoons plain whole milk yogurt
Mint or cilantro sprigs, for garnish
Notes & Variations
- When frying spices in oil, be careful not to have the heat too high or they will burn and turn bitter in flavor.
- This recipe will work with most beans, like pinto, navy, or red.
- Substitute butternut squash with carrots or turnips.
- Both the beans and the squash can be prepared a day or two in advance.
- Canned black beans will work too, use 2 cans per recipe.
Tags:
120 Min
GF
Stock Your Pantry
Tags:
120 Min
GF
Stock Your Pantry
Essential Masala Dabba
$235
Black beans for days.
Don't take your chef hat off just yet- at least not until you've tried these recipes!
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