Roasted Butternut and Butter Bean Curry

Method

Make it happen

1. 01

   Heat the oil and cook the diced onion for 7 minutes, until sweet and translucent.

2. 02

   Stir in garlic, ginger, cumin, coriander and turmeric for 1 minute, then add tomatoes, water and salt and simmer for 8 minutes.

3. 03

   Roast squash with the extra oil at 200°C fan for 22–25 minutes until soft and lightly coloured.

4. 04

   Simmer butter beans in the tomato masala for 8 minutes, then gently fold in roasted squash and warm through.

5. 05

   Rinse the rice until the water runs almost clear. Add to a saucepan with 450 ml water, bring to the boil, cover and simmer on very low heat for 12 minutes; rest covered for 5 minutes.

6. 06

   Taste, adjust the seasoning and spoon the hot curry over the rice to serve.