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Black-bean, butternut squash & coconut curry

  • Author: Pip Payne
  • Total Time: 1 hour
  • Yield: 6 1x


A tasty and easy to make vegetarian curry- great for feeding a crowd!

Syns: around 2 per portion (coconut milk)


  • For the spice blend: 1 tbsp garam masala, 2 tsp paprika, 1 tsp dried chilli flakes, 1/2 tsp salt, 1/2 tsp pepper
  • 2 onions (finely chopped)
  • 3 (large) cloves garlic (finely chopped)
  • 1 green chilli (diced finely)
  • 5 cm long piece of ginger (peeled and finely chopped)
  • 500 g (approx.) butternut squash, diced
  • 400 ml vegetable stock
  • 3 tins (400g each) black beans (drained and rinsed)
  • 1 tin (400g) chopped tomatoes
  • 1 tin (400ml) reduced fat coconut milk
  • 2 large handfuls baby spinach (washed)
  • 1 lemon (juiced)
  • Fresh coriander & lime to serve
  • Low calorie cooking spray/spray oil


  1. Prepare the spice mix so it’s ready to go
  2. In a large, deep pan, start to fry the onion in low calorie cooking spray or a little spray oil and gently sauté it for 10 minutes
  3. Add the garlic, ginger and green chilli and gently fry for another 2 minutes
  4. Add in the spices, stir, and fry gently for another minute, then add in the butternut squash and mix in thoroughly
  5. Pour in the vegetable stock, and mix into the other ingredients
  6. Add the black beans, coconut milk and chopped tomatoes. Stir through, and then simmer gently for 30 minutes
  7. Add in the baby spinach and the lemon juice, stir through until the spinach has wilted
  8. Serve with fresh, chopped coriander
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes