Butternut Squash and Black Bean Dopiaza

by Becca
3 people
1 hr

My husband and I love Indian food, and we get an Indian take away once every couple of weeks (okaaaaay, okaay, maybe once a week), but until now I've not known how to recreate the thick and creamy, slightly sweet sauce that a lot of Indian curries have. I always assumed they contained heaps of double cream and maybe even some sugar, so I've always stuck to making tomato-based curries instead. Making curries with double cream and sugar sounds delicious (understatement of the year), but probably not the best habit to get into.

Revelation: this curry sauce contains no cream! There's no sugar either! All it takes is a bit of coconut milk and (get this) some sweet potato, blended right up into the sauce. Complete and utter genius.

Butternut Squash and Black Bean Dopiaza
Recipe details
  • 3  people
  • Prep time: 1 Hours Cook time: 0 Minutes Total time: 1 hr
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  • ▢ 1 large butternut squash peeled and diced
  • ▢ 2 tablespoon oil divided
  • ▢ Salt
  • ▢ Black pepper
  • ▢ 1 onion diced
  • ▢ 2 sticks celery sliced
  • ▢ 2 cloves garlic minced
  • ▢ piece Small of ginger thumbnail-sized, minced
  • ▢ 1/2 medium sweet potato ~250g
  • ▢ 1 teaspoon ground cumin
  • ▢ 1 teaspoon ground coriander
  • ▢ 2 teaspoon garam masala
  • ▢ 2/3 teaspoon madras powder
  • ▢ 1 teaspoon chilli flakes
  • ▢ 1/2 teaspoon onion seeds
  • ▢ 2/3 teaspoon black pepper
  • ▢ 1/2 teaspoon turmeric
  • ▢ 1 teaspoon tomato puree
  • ▢ 400 ml tin coconut milk ~1 1/2 cups
  • ▢ 10 cherry tomatoes halved
  • ▢ 250 ml water ~1 cup
  • ▢ 450 g cooked black beans ~3 cups
  • ▢ Small handful fresh spinach
  • ▢ Small bunch fresh coriander cilantro, chopped

Toss the diced butternut squash in about 1tbsp of oil with some salt and pepper, and spread it out in a single layer on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, until soft and slightly crispy.
Heat the remaining 1tbsp of oil in a large pan or wok, and add the diced onion, celery, garlic, ginger and sweet potato. Cook over a medium-low heat for around 10 minutes, stirring regularly, until the vegetables are soft.
Turn the heat down to low, add the spices (ground cumin to turmeric) to the pan, and cook for a couple more minutes, stirring constantly, to toast the spices. Then add the tomato puree, coconut milk, halved cherry tomatoes, and water. Bring to a simmer, and cook for 10-15 minutes, until the tomatoes have begun to break down, and all the other vegetables are soft.
Carefully transfer the sauce to a blender, and blitz until smooth. Return to the pan, and add the cooked black beans and roasted butternut squash.
When you're ready to serve, stir through the fresh spinach and chopped coriander - the heat of the sauce will wilt the spinach. Serve with rice or naan bread.
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  • Kristin Kristin on Oct 01, 2022

    Yum! Sounds absolutely Delish! Ive GOT to try it! Lunchtime tomorrow, I'll begin cooking... :)