Aduki Bean, Butternut Squash & Coconut Curry Recipe | Abel & Cole
Aduki Bean, Butternut Squash & Coconut Curry
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Prep: 15 mins
Cook: 40 mins
Chunky veggie curry made with seasonal squash, creamy coconut milk and plenty of spice teams up with make-your-own flatbreads for a winning meal.
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887 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 2 garlic cloves
  • A thumb of ginger
  • 1 chilli
  • A handful of coriander
  • 1 butternut squash
  • 1 tsp turmeric
  • 2 tsp mild curry powder
  • 40g tamarind
  • 200ml coconut milk
  • 1 vegetable stock cube
  • 150g plain flour
  • 1 tsp baking powder
  • 400g tin of aduki beans
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 200ml boiling water
  • 2-3 tbsp warm water
Step by step this way
  • 1.

    Peel and finely chop the onion. Peel and grate the garlic and ginger. Halve the chilli. Flick out the seeds (or leave them in for more heat) and finely chop the chilli. Finely slice the coriander stalks (keep the leaves for later).

  • 2.

    Place a large pan on a medium heat. After 1 min, add ½ tbsp olive oil and the onion. Season with a pinch of salt and pepper. Cook for 5 mins, stirring now and then, till the onions are soft and golden.

  • 3.

    While the onion cooks, peel the butternut squash and scoop out the seeds. Chop it into bite-size chunks. Add the garlic, ginger and coriander stalks to the pan. Add 1 tsp turmeric and 2 tsp mild curry powder. Stir to mix.

  • 4.

    Tip the squash into the pan. Squeeze in the tamarind. Pour in the coconut milk. Crumble in the stock cube. Pour in 200ml boiling water. Give everything a stir. Cover and bring to the boil, then turn the heat down and simmer for 20 mins. Stir now and then.

  • 5.

    While the curry simmers, sift the flour into a bowl. Add 1 tsp baking powder and a pinch of salt. Add ½ tbsp oil and 2 tbsp warm water. Stir together to make a soft dough, adding a little more warm water if it needs it.

  • 6.

    Turn the dough out of the bowl and knead it for 1-2 mins so it's soft and supple. Pop back in the bowl. Cover with a tea towel. Leave it to rest for a few mins.

  • 7.

    Drain and rinse the aduki beans. Stir them into the curry. Taste and add a little more salt and pepper if it needs it. Simmer for 5 mins to warm the beans through.

  • 8.

    Drain and rinse the aduki beans. Stir them into the curry. Taste and add a little more salt and pepper if it needs it. Simmer for 5 mins to warm the beans through.

  • 9.

    While the curry finishes cooking, set a frying or griddle pan over a high heat. Divide the dough in two. Pat in into two flat ovals, around the size of a side plate. When the pan is smoking hot, add a flatbread. Fry for 2 mins on each side till it's golden and puffy. Lift out of the pan and repeat with the other flatbread.

  • 10.

    Taste the curry and adjust the seasoning. Ladle it into warm bowls. Garnish with the coriander leaves. Serve with the flatbreads for scooping.