This is one of my all-time favourite plant-based recipes. The textures and the flavours blend so well together and create a creamy, delicious curry. This is the ultimate comforting, satisfying and rich meal. It is a great recipe to share with non-vegan friends to show them just how delicious and filling plant based eating is!
The butternut squash makes the curry beautifully creamy and slightly sweet while nourishing your body with tons of beta-carotene, which converts to vitamin A, a powerful vitamin that helps smooth your skin, decrease UV sensitivity and protect your eyes. Butternut squash also has a very high antioxidant content.
The quinoa and beans add a great amount of plant protein and fiber, so this meal will leave you feeling satisfied. Quinoa is actually one of the few complete proteins that is not animal based. It contains all nine essential amino acids, which helps cell growth and repair. It also contains a great array of minerals like iron, zinc, magnesium, manganese and phosphorus, which will all make you feel great.
Finally, the addition of kale to this dish makes it more colourful but also adds wonderful nutrients. Did you know that kale is one of the most nutrient-dense foods on earth? Just one cup of kale delivers over 200 % of your daily vitamin A, 130 % of your vitamin C and 684 % of your vitamin K needs. It also contains calcium that is more easily absorbed by our bodies than calcium from cow milk.
This recipe is so delicious and packed with goodness, your body will thank you for it!
Ingredients (makes 4 servings – it keeps well so you could use leftovers for lunches during the week!)
1 butternut squash
2 cloves garlic
3 tsp cumin
3 tsp paprika
2 tsp ground coriander
2 tbsp olive oil
1/2 a 398 mL can of coconut milk (I store the other half in an air-tight container in the fridge and pour some on my oatmeal in the morning – stays good for about a week)
1 796 mL can of diced tomatoes
1 cup 1/2 water
1 cup quinoa
1 540 mL can of black beans (I also used leftover white kidney beans)
Kale (as much as you want!)
Fresh coriander to serve (optional)
Peel and chop the squash into bite-sized pieces.
Crush the garlic and add it to a pan with the olive oil and spices. Let the spice mix heat until it starts bubbling.
One the spice mix is bubbling, add the squash, coconut milk, water, quinoa and half the can of tomatoes. Bring to a boil and then cover and let simmer for about 20 minutes.
Drain and rinse the beans. Once the quinoa is cooked and the squash is soft, add the beans, kale and second half of tomatoes. Let it cook until the kale is wilted.
Sprinkle with fresh coriander.
I hope you enjoy this recipe as much as I do. Please let me know if you try it in the comments section!